Rye sourdough with grains and yeast 24 g
Sourdough bread has a crispy crust, delicious taste and better digestibility.
Benefits of using sourdough:
- better digestibility of the bread,
- delicate taste,
- crispy crust,
- better color of the bread,
- juicy crumb
- extended freshness of the bread.
- for 500 g flour
Recipe for baking 750 g rye sourdough bread with grains.
Ingredients for bread: 350 ml lukewarm water, 350 g wheat flour, type 500 - 750, 150 g rye flour, type 720, 1 packet. Rye sourdough with grains, yeast and malt (sourdough with grains and yeast), 3 tablespoons olive oil or rapeseed oil, approx. 2 teaspoons salt, 0.5 teaspoon sugar.
Oven: Use the ingredients listed above to prepare a dough until it has an elastic consistency. Leave in a warm place for at least 1 hour so that the dough doubles in size and then put it in the pan. Meanwhile, place a bowl of water in the hot oven to give the bread a crispy crust and keep it moist. Bake in a preheated oven for about 1 hour. at 200°C.
Automatic bread maker : Place the ingredients listed in the order listed in the bowl of the bread maker and set the basic program (BASIC) for a medium brown crust. The bread is ready after about 3 hours. ATTENTION! Do not add flour. The dough should be sticky.
Ingredients: dry rye sourdough 33.4% (ground rye products, barley malt extract, sourdough starter cultures) with grains 33.3% (sunflower oil 15%, linseed, black cumin 6%), yeast 33.3% (dry yeast S cerevisiae , emulsifier: sorbitan monostearate)
Net weight: 24 g
Not for direct consumption.
Store in a dry, cool and shady place.
The packaging factory uses allergenic products: mustard, celery, soy, sesame, gluten, nuts.
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