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🍽️ Homemade Rye-Wheat Bread

617 kcal · 30 min · 4 servings

Ingredients

• 400 g rye flour (Type 1150)
• 250 g wheat flour (Type 1050)
• 75 g sourdough starter (Reformhaus)
• 0.5 cube fresh yeast (21 g)
• 1 tbsp salt
• 1 tbsp sugar
• flour (for working)

Instructions

1. 1. Mix 250 g of rye flour, the wheat flour, the sourdough starter, and about 350 ml of lukewarm water in a large bowl using the dough hooks of your hand mixer. You should get a thick batter. Cover the bowl and let the dough rise overnight in a warm place.
2. 2. The next day, mix the yeast with 3 to 4 tablespoons of lukewarm water and add it to the dough mixture. Let the dough rest for another 30 minutes.
3. 3. Add the remaining flour along with salt and sugar and knead everything well. Then let the dough rise for another 3 hours.
4. 4. Shape the dough into a loaf and place it on a baking sheet lined with baking paper. Dust the bread with flour, cover it, and let it rise for another 1 hour.
5. 5. Preheat your oven to 250°C using top and bottom heat.
6. 6. Put the bread in the oven and immediately reduce the temperature to 180°C. Bake it for about 60 to 75 minutes. Then let it rest for about 10 minutes in the turned-off oven. Take it out, let it cool on a rack, and do not slice it until the next day.

Nutrition per serving

• kcal: 617
• Protein: 17 g · Fett/Fat: 2 g · Carbs: 130 g