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Rye bread II

Bread, buns & biscuits
Cook time: 0 min.
Servings: 3 bread

Ingredients for Rye bread II

150gRye flour
500gChopped rye kernels
850gWheat flour

Instructions for Rye bread II

To prepare the Rye bread II recipe, please follow these instructions:

1 day:
Bring the sourdough with lukewarm water, salt, rye kernels, rye flour and wheat flour. The dough is covered with a dish and raises 12-24 hours.

2 days:
Take a cup of herb from, until next time. Sprinkle with salt and tuna with stanniol. Put it in the fridge.

The dough is stirred together with lukewarm water and rye flour. Pour the dough into greased mold 2/3. Raises for 2-6 hours.

Brush with melted butter. Put in a cold oven on the bottom shelf and bake 1½ hours at 190 degrees C. alm. oven. Remove from the molds, brush with melted butter and afterwards with cold water.

Very good rye bread, but quite time-consuming because it takes a couple of days