Vollkornbrot - German Rye Bread
Rye bread is the epitome of winter. This hearty german loaf is a big warm hug.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sovereignfoods.com.au.
Ingredients
- 3 ¾ cups (400g) Whole Rye Flour
- 1 ¾ cups (400g) lukewarm water (around 35ºC)
- 2 tablespoons (20g) ripe (fed) sourdough starter; or ¼ teaspoon instant yeast
- 2 ⅓ cups (280g) cracked rye grain (rye grain cracked in your food processor)*
- 1 ¼ cups (280g) water, lukewarm
- 2 cups (200g) Whole Rye Flour
- ¼ cup (60g) water, lukewarm
- 1 tablespoon (20g) salt
- ½ cup (70g) sunflower kernels
- 2 teaspoons instant yeast
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