John Myers
Ingredients for 1 servings:
- 100 g wholemeal rye flour
- 300 g rye flour, type 1150
- 350 g wheat flour, type 1050
- 450 ml water, warm
- 20 g dry yeast
- 20 g sea salt
- 2 tsp sugar
- 150 g sourdough
- 3 tbsp bread spice mix
Instructions
Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 15 minutes
The bread is crispy on the outside and fluffy and soft on the inside – ideal for beginners.
Knead all ingredients, except the bread spice, thoroughly. When the dough starts to pull away from the sides of the bowl, add the bread spice and knead again. Let the dough rest for 40 minutes. After the resting time, shape the dough into the desired shape on a baking sheet lined with parchment paper and let it rest again until it has roughly doubled in size. Bake the bread in an oven preheated to 220°C on the middle rack for 15 minutes. Then reduce the temperature to 180°C and bake for another 45 minutes.
Facebook Comments