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Sourdough rye bread

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Ingredients for 1 servings:

  • 500 g rye flour
  • 1 sachet of sourdough powder
  • 1 sachet of dry yeast
  • 13 g salt
  • 360 ml water

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 30 minutes

For the dough, mix the flour, salt, sourdough, and yeast with the water. Knead in a food processor on the lowest speed for 12 minutes. Increase the speed to a higher speed for another 5 minutes until the dough is smooth. Let the dough rise for about 60 minutes. After 30 minutes, remove the dough from the bowl and fold it together. Shape the dough into a loaf on a baking tray and let it rise for another 30 minutes. Preheat the oven to 230°C (top/bottom heat) or 210°C (fan oven). Bake the bread in the center of the oven for about 15 minutes. After 15 minutes, bake for about 30 minutes using either a top/bottom heat oven at 220°C or a fan oven at 200°C.

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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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