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Rye bread for the BBA

updated

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Ingredients for 1 servings:

  • 300 ml milk
  • 170 ml water
  • 3 tbsp bread drink (e.g. from Kanne)
  • 400 g rye flour, wholemeal
  • 250 g wheat flour, type 550
  • 1 pack of sourdough extract
  • 1 packet of dry yeast
  • 1 tsp, heaped honey
  • 2 tsp, leveled salt

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 3 hours 35 minutes

approx. 1200 g, nicely sour thanks to bread drink

First, add water, milk, bread kvass, honey, and salt to the bread kvass mold. Then add the flour, the ST extract, and finally the yeast. Select the whole grain program and start. My program runs for about 3.30 hours. I have a bread kvass that can bake up to 1450 g of bread at a time. If you have a smaller bread kvass, you’ll just have to scale down, although I wouldn’t halve the amount of yeast. It tastes pleasantly tart thanks to the bread kvass.

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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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