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🍽️ Crunchy Rye Bread

210 kcal · 30 min · 4 servings

Ingredients

• 1 packet liquid natural sourdough (150 g)
• 350 g rye groats
• 50 g rye wholemeal groats
• 350 g rye flour
• 30 g fresh yeast
• 1 tsp sugar
• 2 tsp salt
• 2 tbsp sunflower oil
• flour (for working)

Instructions

1. 1. Place the bag of sourdough starter in lukewarm water for about 20 minutes to thaw.
2. 2. Mix the rye flakes and the flour in a large bowl.
3. 3. Stir the yeast into 175 milliliters of lukewarm water until it is completely dissolved.
4. 4. Add the yeast-water mixture and the thawed sourdough starter to the flour mixture.
5. 5. Add sugar, salt, and oil.
6. 6. Add only as much additional water (about 175 milliliters) as the dough can absorb without becoming too sticky.
7. 7. Sprinkle some flour on your work surface.
8. 8. Knead the dough vigorously for about 10 minutes.
9. 9. Cover the bowl and let the dough rest in a warm place for 1 hour.
10. 10. Knead the dough thoroughly again after the resting period.
11. 11. Dust a proofing basket (a wooden or fabric proofing bowl) with flour.
12. 12. Place the dough into the prepared proofing basket.
13. 13. Cover the basket and let the dough rise again for about 1 hour.
14. 14. Line a baking sheet with baking paper.
15. 15. Carefully turn the dough out of the basket onto the prepared baking sheet.
16. 16. Make a few shallow cuts into the surface of the bread with a sharp knife.
17. 17. Preheat the oven to 200 degrees Celsius and set the rack to the lower position.
18. 18. Bake the bread for about 50 minutes in the preheated oven.

Nutrition per serving

• kcal: 210
• Protein: 8 g · Fett/Fat: 3 g · Carbs: 39 g