John Myers
Pure Rye Bread with Sourdough
The perfect pure rye bread with sourdough recipe with a picture and simple step-by-step instructions.
- Rye flour type 1150
- Sourdough extract
- Water
- Salt
- Unsweetened cocoa
- Natural carbonated mineral water
- 100g rye flour 1150 & 130ml water & 1 pack sourdough 75g mixed; Slightly sour smell and taste
- after 24:00 h add 100g rye flour 1150 & 100ml water and stir, put in the oven at approx. 40 degrees to ferment, smell and taste sour
- After 7:00 h, the foam is clearly visible, the smell and taste are pleasant and sour; Knead about 100g in a glass in the refrigerator, the rest with 300g rye flour & 150ml warm mineral water & 20g salt & 20g cocoa, put back in the oven until the dough has fermented significantly and the volume has increased to about 1.5x
- Knead the dough after 2.00 h, put it in a loaf pan and put it in the oven to rise again
- After 2:00 h oven at 270 ° for 15 min., Water in the vessel and brush the bread surface with water
- after 0:15 h oven at 180 °, brushed the surface with water, overturned the cake from the tin and bake on the wire rack
- after 0:50 h knocking test on the floor ……. if hollow sound is reached continue with point 9,
- If not, repeat the tapping test every 10 minutes until “hollow sound” is reached
- When a hollow sound has been reached, switch off the oven and remove the bread
- And now the most difficult …….. let cool down completely and don’t cut open too early and try …..
- Ok for the first time, the edge is a bit too crispy / hard for me. Next time I’ll leave it in the mold and reduce the temperature a bit ……
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