Rye bread with sourdough IIII
Bread, buns & biscuitsCook time: 0 min.
Servings: 2 bread
Servings: 2 bread
Ingredients for Rye bread with sourdough IIII
| 1 | bottle | Dark hvidtøl |
| 1 | kg | Rye flour |
| 1 | Large cup of sourdough | |
| 1 | bottle | Water |
| 5 | tsp | Salt |
| 5 | tbsp | Syrup |
| 750 | g | Wheat flour |
| 750 | g | Rugkærner |
Instructions for Rye bread with sourdough IIII
To prepare the Rye bread with sourdough IIII recipe, please follow these instructions:
Day 1. All ingredients from Day 1 are combined into a regular mass and set to cover the following day.
Day 2.
Mix the ingredients from day 2 with the mass and then take a large cup to the saucepan. The dough is put in 2 large molds and set for 2½ hours. Prik holes with a fork and put them in a cold oven. Bake for 2 hours on 190 gr.
Recipe categories
- Appetizers 1338
- Breakfast & brunch 427
- Porridge & gruel 144
- Bread, buns & biscuits 1758
- Cold cuts 395
- Lunch 1051
- Lunch (to go) 146
- Sandwiches 50
- Mains 11918
- Salads 1562
- Dressing 302
- Sauces 617
- Sides 1951
- Soups 1352
- Drinks (cold) 1888
- Drinks (warm) 227
- Desserts (cold) 2416
- Desserts (warm) 707
- Desserts (patisserie) 394
- Cookies 917
- Cakes 1445
- Cakes in form 2822
- Cake add-ons 139
- Snacks 73
- Midnight snacks 40
- Base recipes 234
- Buffets 95
- Candy 522
- Fruits 19
- Lamb 14
- Pickling 733
- Receptions 34
- Seasonal 3
- Sushi 6
- Various 328