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Juliaklara's mixed rye bread

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Ingredients for 2 servings:

  • 200 g rye flour
  • 200 g water, warm
  • 20 g starter
  • 500 g wheat flour, 550
  • 500 g rye flour
  • 1 tsp, leveled caraway seeds, ground
  • 26 g salt
  • 600 g water, warm
  • 30 g yeast, fresh

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 40 minutes

The evening before baking day, make a sourdough starter from the first three ingredients. Cover and let stand overnight at room temperature. On the day of baking, add the remaining ingredients and knead for 10 minutes. Let the dough rest for half an hour. Then transfer the dough to two smaller proving baskets or three mini loaf pans (20x10cm) and let it rise for another 30 to 60 minutes. Brush with a little oil and score or dot the edges, if desired. Bake at 200°C (top/bottom) for 50 minutes.

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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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