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Sourdough Rye Bread
Preparation info
- Difficulty
Easy
Appears in
By Ole Mouritsen and Klavs Styrbæk
Published 2014
Ingredients
300 g 10½ oz - sou
Method
- Soak the grains for 24 hours in plenty of water. Drain them well.
- Mix the sourdough starter and all of the other ingredients in a bowl for 10–15 minutes or until the dough forms a soft ball. A standing mixer is almost indispensable, although this can be done by hand with a lot of muscle power. Pay attention to the water amount: Too little water will result in a
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