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