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Country Bread with Sourdough

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Country Bread with Sourdough

The perfect country bread with sourdough recipe with a picture and simple step-by-step instructions.

  • 500 g Rye flour type 1150
  • 250 g Rye meal
  • 250 g Wheat flour type 1050
  • 1 packet Sourdough extract for 1 kg of flour
  • 2 packet Dry yeast
  • 2 tsp Iodized salt
  • 750 ml Water, lukewarm
  1. Mix the flour and yeast well, knead with the other ingredients to form a smooth dough and cover and leave to rise for approx. Dust the dough with flour and knead well again.
  2. Shape a round loaf of bread, place it on a baking sheet lined with baking paper or use a mold. Covered and let rise for another 15-30 minutes until it has enlarged significantly. In the meantime, preheat the oven (O / U heat) to 200 °. If you want, you can brush the bread with lukewarm water and dust it with flour before putting it in the oven. The baking time is 50 minutes.
Dinner
European
country bread with sourdough

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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