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Rye sourdough bread

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Ingredients for 1 servings:

  • 445 ml water, lukewarm
  • 360 g wholemeal rye flour
  • 120 g wholemeal spelt flour
  • 170 g spelt flour type 630, alternatively 120 g spelt flour 630 + 50 g rye meal
  • 1 pack of sourdough, liquid, for 500 g flour
  • 1 bag(s) of dry yeast
  • 3 tsp, leveled salt or to taste
  • 1 ½ tbsp butter
  • 1 tsp, levelled sugar or honey

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 3 hours 25 minutes; Total time approx. 3 hours 30 minutes

for the bread maker

Add all ingredients one after the other to the baking pan. Program: Normal. Size: 1100 g. Browning: Normal. The bread won’t rise too much; it will be a compact, moist, and fine-pored rye loaf. It tastes just as good with savory or sweet dishes.

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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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