Ready in: 3:10 h
Preparation time: 15 min.
Created on: 04.08.2016
Last changes: 15.02.2018
- Crumble the yeast into 50 ml lukewarm water, then leave for 5 minutes to activate the yeast. Add the sourdough, wheat flour, wholemeal rye flour, sour cream, salt and 50 ml lukewarm water to the blender jug and mix using the knead button/1 minute. Add the dissoved yeast and mix using the knead button/45 seconds. Tip the dough onto a floured work surface and knead again briefly by hand.
- Cover and leave the dough in a warm place to rise for 1 hour. Knead the dough thoroughly once more, then dust your hands with flour and shape the dough into a round. Place on a baking tray lined with baking paper. Cover the bread and leave to rise for another hour. Pre-heat the oven to 200 °C. Brush the loaf with water and bake for 50 minutes on the middle shelf.
Bon appétit with Monsieur Cuisine