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Rye bread with dry sourdough

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Ingredients for 1 servings:

  • 500 g rye flour type 1150
  • 175 g wheat flour type 1050
  • 75 g wheat flour type 405
  • 50 g flaxseed
  • 75 g dry sourdough
  • 600 ml water, warm
  • 1 tbsp beet syrup
  • 1 packet of dry yeast
  • 2 tsp, heaped salt
  • 1 tsp coriander or caraway or bread spice
  • e.g. grains or nuts

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

simply

Combine all ingredients in a bowl and knead with a dough hook for 10 minutes. Let the dough rise in a warm place for at least 30 minutes. Knead for another 5 minutes. Transfer the dough to a bread basket or loaf pan and let it rise for another 30 minutes. Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit) and bake the bread for 80 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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