Bread
Walnut bread
Rye Sourdough
No container
Ingredients
280
g
Sourdough (3/4 Rye/Water)
150
g
Ryeflour
180
g
Full-grain ryeflour
300
g
Wheat bread flour (W700)
35
g
Molasses
20
g
Salt
20
g
Linseeds
10
g
Sesame
40
g
Walballs
300
g
Water
Note
Knead everything for 10 minutes until smooth and elastic.
Let sit at room temperature for ~18 hours.
Spray with water, bake at 250°C for 10 minutes
Spray with water, bake at 220°C for 10 minutes
Spray with water, bake at 190°C for 10 minutes
Spray with water, bake at 190°C for 20 minutes - or until it's done. It's done when it's brown, crispy and makes a howling sound when you knock it up.
Variant: Walnut bread (Wheat Sourdough).
Steps
No steps.