John Myers
Contents
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Ingredients
- 175 g Wheat flour type 550
- 115 g Rye mill type 1150
- 15 g Dried rye sour
- 3 g Fresh yeast
- 5 g Salt
- 190 g Lukewarm water
- Flour to roll out and dip in
Instructions
- Mix the rye sour with 15 g lukewarm, let stand a little.
- Mix both flours, crumble in the yeast, add salt and stir in water and rye sour with the dough hook running. Knead the dough for at least 5 minutes, cover the bowl well and let it rise in a warm place (oven 35 ° without convection) until it has doubled its volume. Can take 30-40 minutes.
- Then sprinkle flour on a surface and knead the dough again thoroughly by hand and beat on the surface (degassing). Line a baking sheet with baking paper.
- Cut 8 equal parts out of the dough. Whether square or round is up to you. Lightly press the top of each dough piece into the flour and place it on the baking sheet with the floured side facing up.
- Cover the tray well with a light cloth and let the dough rest for 90 minutes at room temperature.
- Preheat the oven to 250 °. Place the tray in the middle of the oven and bake the dough pieces without steam (!) For approx. 20 minutes.
- I chose the small version because I wanted it as a side dish. You can of course make them bigger. Then I recommend doubling the amount of dough.
- They are easy to freeze and bake.
Nutrition
Serving: 100gCalories: 4kcalCarbohydrates: 0.5gProtein: 0.5g
