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LOCATION: Recipes >> Breads Sourdough >> Rye Bread 05

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Sourdough Rye Bread

100 g sourdough starter
2 liters water
2 teaspoons salt
rye flour

Mix starter and lukewarm water. Add rye flour until it can support
a wooden spoon upright for a some time.

Add little flour every 12 hours.

Sour it for about 3 days. It foams very much, but the level of
foaming is subsiding at this point.

Freeze 2/3 of the dough for later use.

Add flour until dough is easy to form. Add the salt. Knead.

Form the dough into a bread shape. Let rise until the size is
about double. Bake at 200 C for about 2 hours.

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