John Myers
Contents
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Ingredients
Pre-dough:
- 400 g Sourdough
- 100 g Whole grain rye meal
- 125 g Yogurt lukewarm
Main dough:
- 400 g Whole grain rye meal
- 250 g Whole wheat buckwheat flour
- 1 packet Dry yeast
- 3 tsp Salt
- 200 ml Water warm
- 3 tbsp Beet syrup
Instructions
- For the pre-dough, mix the whole meal, sourdough and yoghurt and leave to rest warm in a plastic bag for 8 hours.
- For the main dough, mix the whole meal with the flour, salt, pre-dough and yeast. Add the water and the syrup and knead with the dough hook for about 3 minutes.
- Beat the dough on a floured work surface for 10 minutes, then shape it into a ball and let it rise for 3 hours until its volume has doubled.
- Form the dough into a 90 cm long roll and place it in an eyelet. Push the lower strand through the eyelet from top to bottom and the upper strand from bottom to top. Now push the overhanging dough ends through the eyelet again from top to bottom or from bottom to top.
- Put the dough on a baking sheet and cover it for another 3 hours. Preheat the oven to 250 C ° (convection not suitable). Brush the bread with me and sprinkle with a little flour. Place the bread on the 2nd rail from the bottom, put a cup of water in it and bake for 10 minutes, then set it to 210 ° C and bake for another 40 minutes.
Nutrition
Serving: 100gCalories: 207kcalCarbohydrates: 33.7gProtein: 4.2gFat: 6g
