Rye Crust from My Bakery

5 from 5 votes
Prep Time 10 mins
Cook Time 1 hr
Rest Time 2 hrs 30 mins
Total Time 3 hrs 40 mins
Course Dinner
Cuisine European
Servings 1 people


Rye crust from my bakery

  • 135 g Wholemeal rye flour
  • 135 g Whole wheat flour
  • 265 g Spelt flour 630
  • 100 g Low fat quark
  • 335 ml Malt beer
  • 12 g Fresh yeast
  • 1,5 tsp My sourdough powder
  • 13 g Salt


  • Slightly heat the specified amount of malt beer and put it together with the fresh yeast in a mixing bowl / food processor and dissolve it. Then add all the ingredients one after the other and knead into a dough for about 8 minutes.
  • After kneading, flour a work surface and place the bread dough on it. Knead once with clean hands and put back into the bowl, cover, place in a warm place and let RISE for about 2 hours. Then take out the bread dough, knead it again and put it back in the bowl.
  • Let RISE again for about 30 minutes. Then put in a baking pan. Preheat the oven to 230 degrees top / bottom heat beforehand. Add the bread and bake with the lid on for about one (1) hour. Remove the lid about 20 minutes before the end so that the bread has a nice crust. After baking, take it out and let it cool down a little, then turn it out and let it cool down completely.
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Written by John Myers

Professional Chef with 25 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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