Sourdough bread made from Rye wholemeal

Ingredients for 2 loaves à 750 g

For the sourdough approach

• 100 g 6 TBSP wheat flour*rye full
• 100 ml 6 TBSP warm water (27 °C)
• 1 big glass (500 ml capacity)

* In the whole grain flour are not only more vital substances than in the conventional flour, but also more natural yeast cultures and bacteria for the sourdough.

For the sourdough bread

• 1 kg of rye flour for the work surface
• 20 g salt
• 600 ml of water

Preparation

Preparation time 20 minutes, cooking time approx. 1 hour

Sourdough Approach:

3 TABLESPOONS of flour into the jar and cover with 3 TBSP of warm (27 °C) water mix, so that a slight batter, the runs a bit from the spoon.

If the dough is too liquid, a little flour; if he is too tough, a little water (you don’t have to be too exact).

The glass in the kitchen to a dark place and the lid is easy to hang up. After three days, a further 3 TABLESPOONS of flour and water, mix and cover and leave to rest for a day.

On the fifth day, 100 g flour and 100 ml lukewarm (27 °C) of water, stir for a further 24 hours, lightly covered.

The dough should now throw bubbles and slightly sour-sweet yeast smell. If it smells sour and fermented, you have to start again from the beginning.

And now it’s time to bake bread:

Note: If you have a dough basket: the basket with flour, place the dough in and cover again for 20 Min. let go (like 2.) Then the bread from the dough basket falls and 30 Min. bake. Then lower the heat to 150 °C and reduce again for 30 Min. bake.

Tip: If everything works, should have about 2 TBSP of the sour dough-approach left. You can add again with 3 TBSP flour and 3 TBSP of water, mix and then freeze.

The sourdough bread the day before the bake out of the freezer, let thaw and 3 TBSP flour and 3 TBSP of water, mix, 24 hours, and proceed as described above. 

Nutritional values per kg

• Calories: 3213 kcal
• Carbohydrates: 629 g
• Protein: 125 g
• Fat: 19 g