850 g / 30 oz
150 g / 5.25 oz
20 g / 0.75 oz
0.6 l / 22.5 oz
Serves 32 - 109 cal per serving
Prep-time: 30 min. - Total-time: 120 min.
Because the dough for this bread needs to rest and rise a long time it takes up to 7 hours until it's done. But it's worth it. You can keep the bread fresh for a whole week by wrapping it into a fresh cotton dishcloth.
Combine the bread flour and the rye flour (whole grain rye flour is best for this bread) and make a little pit in the middle. Dissolve the yeast in 3 tbsp lukewarm water and pour in the pit. Mix in just a little bit of the flour to prepare the sponge. Cover with flour and let stand for about 3-4 hours. Add salt and lukewarm water and knead until a smooth dough result. Let it rest for 60 - 90 min kneading every 30 minutes.
If you use dry yeast use the following instructions:
Combine the bread flour, the rye flour (whole grain rye flour is best for this bread), salt, 1/2 tbsp dry yeast and mix well. Add the water and knead until a smooth dough result. Approx. 15-20 minutes. Let the dough rise for 90 minutes. Knead every 30 minutes.
Line a baking tray with parchment paper. Form a round loaf and let set for 10 min. With a knife cut a small slit all around the edge. Pre heat the oven to 450 F. Place the baking tray on the middle rung and bake for approx. 20-25 minutes. Reduce the heat to 350 F and bake for another 20 min. To check if the bread is done knock on the bottom of the bread, if it sounds hollow, it's done.