Sourdough Rye Bread

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PLACE all the ingredients in the mixing bowl.

USE a spiral mixer for mixing.

MIX on the slow speed for 5 minutes and on the fast speed for 2 minutes.

DOUGH temperature should be between 26°C to 27°C.

REST the dough for 30 minutes.

AFTER the dough resting time, place the dough on a dusted table and roll completely in rye flour, and place on a baking tray with baking parchment.

PLACE in the proofing cabinet. Another proofing time is 40 to 45 minutes.

BAKE at 240°C under a falling temperature of 230°C for 25 minutes.



Josef Marc

Josef Marc
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