Bio Vollkorn-Sauerteig

In stock

Organic dried rye wholemeal sour dough base

Organic dried rye wholemeal sour dough base

100g sachet

Brands may vary!

Whole meal rye flour with acidified pure-bred sourdough bacteria

Product may contain traces of nuts, peanuts, sesame, dairy, soy, and lupins.

Using product information

While every care has been taken to ensure product information is correct, food products are constantly being reformulated, so ingredients and allergens may change.

If you have any queries, or you'd like advice on any of our products, please contact our Customer Services (Tel.: 020 8985 8000, Mon-Fri 8am-5pm or email: ) or the product manufacturer.

Although product information is regularly updated, we are unable to accept liability for any incorrect information. 

For a rye & wheat mix bread:

550g rye flour, 200g wheat flour, content of sachet, 20g yeast, 2 teaspoons of sea salt, 500ml of water.

1) Use 100ml of the 500ml of water to dissolve the yeast until bubbly (to speed up the process add 1 teaspoon of honey). Mix content of sachet, salt and flours. Add dissolved yeast and remaining (lukewarm) water. Knead dough thoroughly for about 10 minutes by hand or about 8 minutes with the machine.

2) Let it prove for about 25 minutes. Knead again briefly and put in a tin.

3) Let it prove for another 35 minutes at about 28 degrees. Place on the lower tray of the pre-heated oven and bake for 15 minutes at 250 degrees, then another 55 min at 190 degrees. Leave to cool down.


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