Dining and Cooking
German wholegrain rye sourdough
In Sourdough

German wholegrain rye sourdough


Our go to recipe for our every day bread

by BallDifferent

4 Comments

  1. AutoModerator

    **Hello BallDifferent,**

    #**RULE 5 IS ON HOLIDAY**
    **& Will return 1st December. We appreciate if everyone posted with the spirit of rule 5 in mind. There will be no mod prompts/rule 5 removals.**

    **[Thread for questions](https://www.reddit.com/r/Sourdough/s/SinChkOZoz).**

    #**[Rules 1-4](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/) still apply.**

    #**Please be kind to each other.**

    ***

    **Thank you** 🙂

    #**[Overproofed or underproofed?](https://www.reddit.com/r/Sourdough/wiki/reading_crumb/)**

    ***

    #**[NEW Beginner starter FAQ guide](https://www.reddit.com/r/Sourdough/s/gnqFg7osBO)**

    *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*

  2. BattledroidE

    Such an underrated style of bread. Not all bread is about big bubbles. I like the cracked desert surface type of crust. 🙂

  3. BallDifferent

    Recipe:
    Sourdough:
    – 40 g rye starter
    – 170 g warer
    – 150 g wholegrain rye flour
    Mix and leave over night

    Dough:
    – 300 g sourdough(from above)
    – 500 g wholegrain rye flour
    – 125 g nuts and grains
    – 360 g water
    – 12 g salz
    Mix and let rise until it cracks. Bake for 40 mins in a dutch oven with a lid and 10 (more or less) without a lid.

Write A Comment