My first rye bread !

He had only just had break fast, but he thought a cake or two and a drink of something would do him good

J.R.R. Tolkien, Hobbit
Rye Bread Recipe

Ingredients (small portion like on photo):
– 115g rye flour
– 120g wheat flour
– 155ml water
– 7g salt
– 5g sourdough

Method (27 hours):
1 Knead a dough from all the ingredients in a bowl, put under a damp cloth. The dough is ready when it can be easily removed from the edges of the bowl.
2 Leave the dough in the bowl covered with the damp cloth for 24 hours. Stretch and fold the dough every 6-8 hours
3 After 24 hours stretch and fold the dough one last time, then carefully shape the ball out of it
4 Roll the dough ball in the flour and put it into another well-floured bowl
5 Preheat the oven to 250C
6 Put the bread in the oven in the baking pan with a lid (without a lid, the bread gets too crusty) and bake in three steps
6.1 with a lid for 10 minutes at 250C
6.2 with a lid for 30 minutes at 230C
6.3 without a lid for 10 minutes at 230C
7 Take the bread out of the oven and let it cool before you cut it

Author: Valentina

Non ridere, non lugere, neque detestari, sed intelligere.

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