History-at-home | Rye-Spelt Bread with Sourdough
This excellent wholemeal bread with a content of 75% rye and 25% spelt, is long-lasting bread that stays moist and fresh for a long time. It only takes a 18-27
Ingredients
- 500 grams of wholemeal rye flour
- 500 grams of water, lukewarm
- 50 grams of sourdough
- 250 grams of wholemeal rye flour
- 250 grams of wholemeal spelt flour
- about 250 grams of water, lukewarm
- 1 tablespoon of salt
- Extra flour for kneading
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