Rye Bread with Sourdough
recipe

A traditional sourdough rye bread that is delicious and nutritious, perfect for everyday or special occasions.
Preparation Time: Over 60 minutes
Serving Size: 1 loaf

Ingredients:

- 200 g rye flour
- 100 g wheat flour
- 1 tsp salt
- 100 ml water
- 10 g fresh yeast

Instructions:

1. Start preparing the sourdough the day before. Combine the flours in a bowl and crumble the yeast into the flour, rubbing it between your palms.
2. Add the water and mix well.
3. Cover the mixture and let it sit at room temperature in a draft-free place until the next day.
4. On the following day, add the remaining rye flour, wheat flour, and salt to the sourdough. Mix well.
5. Knead the dough for about 10-15 minutes until it's elastic.
6. Allow the dough to rise under a cloth for about 1-2 hours, or until it has doubled in size.
7. Shape the dough into a loaf and place it on a baking sheet.
8. Let the loaf rise again for approximately 30 minutes.
9. Bake the bread in a preheated oven at 200°C for about 30-40 minutes, until it is golden brown and sounds hollow when tapped on the bottom.
10. Let the bread cool before slicing.

Nutritional Information (per 100 g):

- Energy: 250 kcal
- Protein: 8 g
- Carbohydrates: 45 g
- Fat: 2 g
- Fiber: 6 g

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