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Baking
Sourdough Rye Bread
Aromatic homemade sourdough rye bread with honey, baked with steam for a crispy crust.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Prepare the levain: mix the starter, water, and rye flour. Cover with plastic wrap and leave at room temperature for 12 hours.
2
After 12 hours, take 300g of the levain along with all the remaining ingredients and knead the dough.
3
Cover the dough with plastic wrap and let it sit at room temperature for 2-3 hours.
4
Shape the loaf of bread and let it proof for 20-30 minutes.
5
Bake at 250°C for 10 minutes with steam, then lower the temperature to 200°C and bake for another 40-45 minutes without steam.
6
Slice the cooled bread.
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