Organic dried rye wholemeal sour dough base
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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
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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.