Sourdough Rye Bread – Breakfast, Snack

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  • Untitled design(44)
  • Untitled design(45)
  • 20Yield
  • -20Servings+
  • 10 mPrep Time
  • 2:0 hCook Time
  • 2:10 hReady In
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Ingredients

Nutrients

Calories
176
Carbohydrates
37 g
Fat
1 g
Fiber
6 g
Protein
7 g
Sodium
119 mg
Sugar
2 g

Step by step method

  • Step 1

    Kitchen equipment that you need: • 2 small and 1 big mixing bowls • Bread tins • Hand /Kitchen Mixer to make the dough

  • Step 2

    Place sourdough preparation in a small bowl with about 50 ml of warm water

  • Step 3

    Place Yeast in a bowl with about 50 ml of warm water with a dash of milk or pinch of sugar to feed the yeast.

  • Step 4

    Let both stand for 15 mins (Yeast bowl will make bubbles)

  • Step 5

    Put everything remaining in the Kitchen mixer bowl and after 15 mins add both sourdough and yeast bowls to the main bowl

  • Step 6

    Mix all the ingredients with a hand mixer or kitchen machine mixer for 5 mins

  • Step 7

    Leave 1 hour with tablecloth over.

  • Step 8

    Remove tablecloth and place dough in form/bread tin and let sit for 30 mins to grow.

  • Step 9

    Preheat oven to 250 degree Celcius

  • Step 10

    Place in the oven for 10 mins at 250 degree Celcius, then reduce to 160 degree Celcius and bake for another 45 mins.

Tips & variations

  • As a side dish with olive oil and balsamic vinegar

  • Make a sandwich or Toasted Sandwich

  • Toast as a burger with meatball/hamburger patty

  • Replace spelt flour and use 100% rye flour (in total 1 kg)

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