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🍽️ Dark Rye Bread from the Oven

2451 kcal · 30 min · 4 servings

Ingredients

• 100 g rye
• 175 g fine rye groats
• 175 g medium-fine rye groats
• 300 g sourdough (health food store)
• 70 g sunflower seeds
• 1 tsp salt
• 60 g beet juice
• flour (for working)
• soft butter (for the pan)

Instructions

1. 1. Pour 100 milliliters of boiling water over the rye grains.
2. 2. Let the grains soak overnight.
3. 3. Drain the water the next day.
4. 4. Let the grains drain well.
5. 5. Mix both types of rye meal with the sourdough starter.
6. 6. Add the sunflower seeds.
7. 7. Add the soaked rye grains.
8. 8. Mix everything well in a bowl.
9. 9. Add the salt.
10. 10. Add the beet molasses.
11. 11. Slowly add about 150 milliliters of water.
12. 12. Knead the dough, preferably using a food processor.
13. 13. Knead until the dough pulls away from the sides of the bowl.
14. 14. Use a little more or less water if needed.
15. 15. Dust the dough with a little flour.
16. 16. Cover the dough with a cloth.
17. 17. Let the dough rest for about 45 minutes.
18. 18. Knead the dough vigorously again after the resting period.
19. 19. Knead for about 5 to 10 minutes.
20. 20. Place the dough in a buttered pan.
21. 21. Cover the pan.
22. 22. Let the dough rest for another 3 hours.
23. 23. Preheat the oven to 150 degrees Celsius fan mode.
24. 24. Brush the dough with a little water.
25. 25. Wrap the baking pan well with aluminum foil.
26. 26. Place the bread on the lower rack.
27. 27. Bake the bread for about 14 hours.
28. 28. Reduce the temperature to 120 degrees after one hour.
29. 29. Let the bread cool for about 1 hour in the turned-off oven after baking.
30. 30. Remove the bread from the pan.
31. 31. Slice the bread.
32. 32. Serve the bread.

Nutrition per serving

• kcal: 2451
• Protein: 83 g · Fett/Fat: 41 g · Carbs: 432 g