Hearty Sourdough Rye Bread
Hearty Sourdough Rye Bread - Bakehouse classics from your own oven
Healthy, because
Even smarter
Nutritional values
Rye wholemeal flour provides plenty of folic acid. The vitamin keeps the metabolism going and is particularly important for cell division. Due to the natural fermentation, sourdough is easily digestible and the nutrients contained in the bread are more available to the body.
If you want to bake spontaneously, but do not want to give up the fine sour taste of bread, you can use the dry sourdoughs from the supermarket. 1 tablespoon of dry sourdough can be used to replace 100 g of fresh sourdough. It is best to store baked goods at room temperature. To keep the crispy bread crust and the juicy interior fresh, wax-coated paper bags or closed earthenware and ceramic containers are suitable. However, baked goods have no place in the refrigerator: The temperatures here are exactly those at which bread gets stale particularly quickly. For longer storage, fresh bread rolls and the like can be frozen in portions and defrosted again as needed.
(Percentage of daily recommendation)
| Calorie | 133 cal. | (6 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 0.1 μg | (0 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 204.8 mg | (5 %) | ||
| Calcium | 16 mg | (2 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 1 tsp honey
- 26 ½ ozs Whole Grain Rye Flour
- 11 ¾ ozs Whole wheat flour
- 1 ½ tsps salt
- 1 tsp ground Coriander
- 1 generous pinch ground Caraway
- 1 packet Dry yeast
Preparation steps
For the sourdough, mix 8 ounces warm water and honey, add 6 ounces wholemeal rye flour and mix with a wooden spoon to form a smooth dough. Cover the bowl and leave in a warm place at a minimum of 20 °C / 70 ˚F for three days; stir vigorously in the morning and evening: The mixture will ferment, form bubbles and increase in volume. The finished dough should be thick, with a fresh sour smell and bubbles.
Then mix both types of flour with salt, spices, sourdough and yeast. Add 250 ml lukewarm water and knead everything into an elastic dough. Cover and let rise in a warm place for about 1 hour. Remove the dough from the bowl, knead vigorously on a floured work surface and shape into a round loaf.
Cover loaf in a floured proofing basket and let rise at room temperature for another 30 minutes. Place on a baking tray lined with baking paper, brush with water and cut in if necessary. Bake in a preheated oven at 220 °C / 425 ˚F for 10 minutes, then bake at 180 °C / 320 °F for 45 minutes, opening the oven door slightly after 35 minutes.
