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Rye bread with sourdough I

Bread, buns & biscuits
Cook time: 0 min.
Servings: 2 bread

Ingredients for Rye bread with sourdough I

1tspSalt
100gRye flour, wholemeal
1000gRye kernels. cut/broken
2dlFlax seed
2dlSesame seeds
2dlSunflower kernels
2dlWater
5gYeast

Instructions for Rye bread with sourdough I

To prepare the Rye bread with sourdough I recipe, please follow these instructions:

sourdough:
The yeast should last 1-2 days at room temperature before use.

Stir yeast into lukewarm water. Add rye flour and salt. Pour it into a high, slim container and leave it covered with low or aluminum oil at room temperature, preferably a little warmer for 48-60 hours. The sourdough must change color to light golden.



Lunken water pour into a large bowl of bowl, add sourdough. With continued stirring add salt, linseed, sesame seeds, sunflower seeds, rye kernels and rye flour. Must be stirred for 10 minutes.

2 dl. Dough is taken from the rest, divided into 2 rye bread, covered and left at room temperature for 12 hours.

Bake at 170 degrees C. alm. Oven for approx. 1½ hours. Remove from the mold and wipe the oven for approx. 2 hours.

The new sauce must also stand at room temperature for 12 hours, then stored in a refrigerator for 4 to 6 weeks.

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