Roggiger Twin

Ingredients for 1 servings:

• 220 g wholemeal rye flour
• 300 g wheat flour type 550
• 130 g wheat flour type 1050
• 15 g yeast, fresh
• 380 g water, lukewarm
• 10 g beet syrup
• 2 tsp salt
• 2 tsp sourdough powder

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 5 minutes

First, dissolve the yeast and syrup in lukewarm water. Add the remaining ingredients and knead everything together. Cover and let the dough rest for 1.5-2 hours. Then fold and shape the dough. Place it in a floured earthenware pot, moisten the surface, flour it, and score it. Now place the earthenware pot with the lid on a wire rack on the lowest level in a cold oven and bake at 240°C (top/bottom heat) for 50-60 minutes. If necessary, brown it uncovered for a few more minutes.