User Manual

Bread and rolls, pizza and savoury cakes 201
Savoury rye sourdough bread [Index: ] [Index: ]
MCRC00902465_BO_Wuerziges_Roggen_Sauerteigbrot-014_F39MCRC00918166_SE_Wuerziges_Roggen_Sauerteigbrot-018MCRC00900781_NF_Wuerziges_Roggen_Sauerteigbrot-012_RZ0Savoury bakingBreadPreparation methodsBakingRecipe categoriesBaking
For 1 loaf, approx. 30 slices
Universal pan
SOURDOUGH PROLIFERATION:
50 g sourdough, from the bakery or ready-made
sourdough
375 g rye flour, type 1150
375 ml water, lukewarm
BREAD DOUGH:
350 g rye flour type 1150
300 g wheat flour, type 405 or type 550
2 tsp bread spice, crushed
20 g dried yeast
1 tbsp honey
250 ml water, lukewarm
20 g salt
Per slice
122 kcal, 26 g carbs, 1 g fat, 3 g protein, 2,2 BU
PREPARATION
1. For the sourdough proliferation, add the sourdough to a bowl on the day before with the rye flour
and the lukewarm water and stir. Leave to stand for 24 hours in a warm place.
2. On the next day, remove 50 g of the sourdough mixture and store it for making bread at a later
stage. Add the remaining sourdough mixture to a mixing bowl. Knead the rye flour, wheat flour, bread
spice, yeast and honey with the water. Knead until you have a smooth dough. Leave the dough to
prove while covered in a warm place for 40 minutes.
3. Knead the salt into the raised dough, form a loaf and place into the lightly dusted universal pan.
Leave to prove for approx. 30 minutes again.
4. Bake the bread as indicated.
5. Leave the baked bread to cool down on a wire rack.
Setting procedure:
Bread-baking
200 °C
Added steam, high
55-65 minutes
the first 15 minutes with
added steam
Tip:
You can also leave the dough to prove in the
oven. To do so, set cooking mode 1.
You can keep sourdough in the refrigerator for up
to 2 weeks in a sealed jar.
Nut bread variant: after the first proving process,
knead 250 g halved walnuts or whole hazelnuts
into the dough with the salt.
!
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