German rye bread - Roggenbrot
Makes 1 loaf
Rye flour - 100g
Water - 100g
Mix and let ferment ~2.5 hrs
Whole wheat - 100g
Rye flour - 100g
Molasses - 20g
Salt -7 g
Caraway seeds - 2teasp. crushed
Place in oiled bowl. Ferment 3 hrs.
preferment
Sourdough starter 30g.Rye flour - 100g
Water - 100g
Mix and let ferment ~2.5 hrs
DOUFGH
AP flour - 100gWhole wheat - 100g
Rye flour - 100g
Molasses - 20g
Salt -7 g
Caraway seeds - 2teasp. crushed
fermentation
Mix all ingredients except salt, after 20 min. add salt and knead for 5-6 min, the dough will be sticky.Place in oiled bowl. Ferment 3 hrs.
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