Savoury Rye Sourdough Bread
Difficulty
Medium
Total time
70 min
Ingredients
Sourdough propagation:
50 g sourdough, from the baker 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, ground
20 g dry yeast
1 tbsp honey
250 ml water, lukewarm
20 g salt
Instructions
Step 1-5:
- For the sourdough propagation already the day before put the sourdough with the rye flour and the lukewarm water in a bowl and stir. Cover and leave in a warm place for 24 hours.
- The next day, take 50 g of the sourdough mixture and keep it for later bread. Put the remaining sourdough mixture in a mixing bowl. Knead in the rye flour, wheat flour, bread spices, yeast and honey with the water. Knead until a smooth dough is formed. Cover the dough and let it rise in a warm place for 40 minutes.
- Knead the salt into the risen dough, form a loaf and place in the lightly floured universal pan (use baking paper). Let rise again for about 30 minutes.
- Put the universal pan at Bosch Built-In 4D Hot Air Steam Ovens & Steamers level 2 and bake with 4D HotAir at 220°C and Added Steam (level 3) for 15 minutes. Bake with 4D HotAir at 180°C for 50-60 minutes afterwards.
- Let the finished bread cool on a cooling rack.
Setting procedure:
Bosch Built-In 4D Hot Air Steam Ovens & Steamers
Level 2
Hot air 220°C
Steam addition level 3, Baking time 15 minutes
afterwards Hot air 180°C, Baking time 50 - 60 minutes
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