John Myers
Ingredients for 1 servings:
- 300 g rye flour
- 200 g whole wheat flour
- 7 g sourdough extract
- 1 ½ tsp salt
- ½ cube of yeast
- 400 ml water, lukewarm
- 1 tsp honey
- 1 tsp herbs, e.g. tzatziki spice, dried chervil, fried onions
- 50 g flour for the work surface
Instructions
Working time approx. 15 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 35 minutes
Simply
Crumble the yeast into the lukewarm water and dissolve. Mix all the dry ingredients in a bowl. Mix the yeast water and honey with the other ingredients. Combine everything and knead into a smooth dough, preferably on the countertop, for about 5 minutes. If the dough is sticky, add a little flour at a time until it is no longer too sticky. Place it in a bowl, cover with a tea towel, and let the dough rise in a warm place for 45 minutes. After 45 minutes, knead the dough thoroughly again and form it into a loaf. Place it on a baking sheet lined with baking paper, cover with the tea towel, and let it rise in a warm place for another 25 minutes. Preheat the oven to 250 degrees Celsius (480 degrees Fahrenheit). Brush the bread with water and bake for 20 minutes, then reduce the oven to 200 degrees Celsius (400 degrees Fahrenheit) and finish baking the bread in about 50 minutes. The bread is done when it sounds hollow.
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