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LOCATION: Recipes >> Breads Sourdough >> Rye Bread 03

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Rye Bread

0.3 liter water
25 gram yeast
1/2 tsp honey
200 gram rye flour (coarse)

Mix and cover with cling film, leave at room temperature 48 hours.


0.4 liter water
500 gram rye grains (cracked / cut).
200 gram wheat flour

Mix with yeast mixture, cover with film and leave at room temperature
for 24 hours.


0.25 liter warm (ca. 32C/90F) water
2 tsp salt
600 gram rye flour (coarse)

Add to flour mixture and knead until the dough is smooth. Remove
0.15 liter of the dough to act as sourdough next time.

Put in a 3 liter tin (Preferably the same shape as a regular toast
bread). Let the bread rise for 2 hours at room temperature. Brush
with water and make holes with a fork. Bake 90 minutes.

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