Rye bread simple, quick and delicious

Ingredients for 1 servings:

• 1 cube of yeast, 42 g
• 1 bag of sourdough powder
• 3 tbsp beet syrup
• 1 kg rye flour
• 3 tsp salt
• 700 ml water
• Flour , for the work surface

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 25 minutes

Crumble the yeast into a bowl, add 700 ml of lukewarm water, sourdough starter, and syrup, and mix thoroughly. Put the flour in a large bowl and make a large well in the middle. Pour the yeast mixture into the well and slowly work in the flour and salt, working from the inside out. Knead the dough for a few minutes until smooth. Then transfer the dough to a floured bowl, cover, and let rise in a warm place for 1.5 hours until doubled in size. Place the dough on a floured surface, divide into quarters, and knead briefly again, then shape into 4 small loaves or one large loaf. Brush the loaves with water and sift over a little flour. Cover and let the loaves rise for another 45 minutes. Preheat the oven to 250 degrees Celsius (480 degrees Fahrenheit). Place the loaves in the hot oven and bake for 15 minutes. Reduce the heat to 200 degrees Celsius (400 degrees Fahrenheit) and bake for another 30-35 minutes until golden brown.