Sourdough to rye bread
Bread, buns & biscuitsCook time: 0 min.
Servings: 1 bread
Servings: 1 bread
Ingredients for Sourdough to rye bread
| 1 | tsp | Salt |
| 100 | g | Rye flour, wholemeal |
| 2 | dl | Water |
| 5 | g | Yeast |
Instructions for Sourdough to rye bread
To prepare the Sourdough to rye bread recipe, please follow these instructions:
The yeast should last 1-2 days at room temperature before use.
Stir yeast into the 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.
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