Rye and Seed Bread with Sourdough

Preparation

1. STEP 1 OF 9

   In a bowl, dissolve 150 g of sourdough in 400 g of water with a teaspoon of honey.

2. STEP 2 OF 9

   Add 400 g of rye flour and 200 g of whole wheat flour, knead well.

3. STEP 3 OF 9

   Towards the end of kneading, add the salt.

4. STEP 4 OF 9

   Let the dough rest for 1 hour.

5. STEP 5 OF 9

   Proceed with lamination, adding the soaked seeds before folding.

6. STEP 6 OF 9

   Perform 3 sets of folds every 30 minutes and let rise until doubled.

7. STEP 7 OF 9

   Shape the dough on a floured surface, seal and place in a loaf pan for about 2 hours.

8. STEP 8 OF 9

   Preheat the oven to maximum power.

9. STEP 9 OF 9

   Bake for about 30 minutes, then another 20 minutes uncovered at 220 degrees.

General Information

Analysis

Macronutrients (100 gr)