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Wheat and Rye Sourdough

Slow fermented wheat and rye sourdough bread

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  • 50 g sourdough rye starter
  • 300g rye flour
  • 400g wheat bread flour
  • 500-600ml water
  • 2tsb salt
  • 2tsp careway


Day 1 - evening Mix following ingredients and cover with cling foil.

  • 300g rye flour
  • 300ml water
  • 50g rye sourdough starter

Day 2 - morning (after 12 hrs)Save some starter for next time.

Mix in large bowl:

  • rest of the starter
  • 400g wheat bread flour
  • 250-300ml lukewarm wate

Let it rest for approx 8 hours  (covered)

Day 2 - evening

knead dough for 15 minutes

Put it into proving basket and let it rise in the fridge overnight.

Day 3 - morning

  • remove from fridge few hours before baking
  • preheat oven 230C (baking stone) 40 minutes
  • bake for 40 minutes

Pour 300ml of boiling water into the oven to make some steam immediately after the bread.






Added by: Miroslav Krist

Tags: Bread Rye Sourdough

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Wheat/rye sourdough

Hi, wrt your rye/wheat sourdough receipe, 1. You specify 50 gm rye starter which you use in Day 1, In day 2 you instruct the use of the remainder of the starter ???? 2 The last sentence in day 3 says pour 300ml of boiling water into the oven to make some steam immediately after the bread. What does this mean? cheers Richard Lines

mr richard lines 16 July 2021


At what stage do we add the salt please?

Franku 24 May 2020

RE: Salt

Day 2. Save some starter for next time. Then add the salt and remaining ingredients. Mix in large bowl.

Mr Miroslav Krist 26 May 2020

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