en de it
roggenbrot

Rye bread loaves

Preparation

Sourdough starter: mix well the rye flour, lukewarm water and yeast to form dough, cover with cheesecloth and leave to rise in a warm place (28–30 °C) for 18 hours. Completion: mix the sourdough starter with the remaining ingredients and knead to produce a uniform dough. Leave to rise for approx. 30 min., then divide into 3 lumps of equal size, each weighing around 600 g. Shape the loaves as you wish (long or round). Wrap the loaves in cheesecloth dusted with rye flour or in baskets and leave to swell in a warm place (28–30 °C) for around 30 min. Place into a pre-heated oven along with a small oven-proof bowl of water, bake at 240 °C
for 5 min., then reduce to 220 °C and continue baking for 45 min.

Ingredients for

Ingredients for 3 rye bread loaves
Ingredients for 6 rye bread loaves
Ingredients for 12 rye bread loaves
Sourdough starter:
240 g rye flour
190 ml warm water (40 °C)
5 g fresh yeast

Dough:
360 g rye flour
400 g wheat flour
20 g fresh yeast dissolved in 530 ml lukewarm water (35 °C)
20 g salt
20 g ground
spices (cumin, fennel, fenugreek and coriander seeds)
Sourdough starter:
480 g rye flour
380 ml warm water (40 °C)
10 g fresh yeast

Dough:
720 g rye flour
800 g wheat flour
40 g fresh yeast dissolved in 1060 ml lukewarm water (35 °C)
40 g salt
40 g ground
spices (cumin, fennel, fenugreek and coriander seeds)
Sourdough starter:
960 g rye flour
760 ml warm water (40 °C)
20 g fresh yeast

Dough:
1440 g rye flour
1600 g wheat flour
80 g fresh yeast dissolved in 2120 ml lukewarm water (35 °C)
80 g salt
80 g ground
spices (cumin, fennel, fenugreek and coriander seeds)