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🍽️ Fresh Oven Rye Bread

215 kcal · 30 min · 4 servings

Ingredients

• 1 packet liquid natural sourdough (150 g)
• 350 g rye cracked grain (Type 1800)
• 50 g rye wholemeal cracked grain
• 350 g wheat flour (Type 1050)
• 1 packet dry yeast
• 1 tsp sugar
• 2 tsp salt
• 1 tsp herbs de Provence
• 1 tsp anise seeds
• 2 tbsp sunflower oil
• flour (for working)
• 1 egg white (for brushing)
• 1 tbsp rye wholemeal cracked grain

Instructions

1. 1. Place the sourdough packet in lukewarm water for 20 minutes until it has thawed.
2. 2. Mix the cracked grain and the flour in a large bowl with the dry yeast.
3. 3. Add 175 milliliters of lukewarm water and the thawed sourdough to the bowl.
4. 4. Stir the sugar, salt, and oil into the mixture.
5. 5. Add up to 175 milliliters of additional water gradually until the dough is no longer sticky.
6. 6. Dust the work surface with a little flour and knead the dough for 10 minutes until it is smooth.
7. 7. Cover the bowl and let the dough rise in a warm place for 1 hour.
8. 8. Work the herbs and the anise firmly into the dough.
9. 9. Shape the dough into a round loaf.
10. 10. Dust a proofing basket with flour and place the dough inside.
11. 11. Cover the basket and let the dough rise for 1 hour.
12. 12. Preheat the oven to 200 degrees (convection or bottom heat).
13. 13. Place the bread on a baking sheet lined with parchment paper.
14. 14. Bake the bread in the hot oven for 45 to 50 minutes.

Nutrition per serving

• kcal: 215
• Protein: 7 g · Fett/Fat: 4 g · Carbs: 37 g