Rye Bread with Sourdough
KronJäst- 2 loaves of bread
- 30 min
- 4 hours
Some days, you just want to do everything yourself. Sometimes, you find joy in the simple things—things that are still so wholesome and delicious. You don’t need to feed the sourdough starter in this recipe; it’s ready to mix into the dough right away when you start making it. Simple, easy, and so delicious!
3.1/5
566 VotesHere's how:
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1
Mix all the ingredients together. Knead the dough until smooth—7 minutes on low speed and 3 minutes on high speed in a mixer, or 15 minutes by hand.
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2
Let the dough rest for about 60 minutes, covered with a cloth.
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3
Place the dough on the table and divide it into 2 pieces.
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4
Shape the pieces into loaves, roll them in coarse rye flour, and place them in the pan.
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5
Cover with a cloth and let rise for about 60 minutes, slightly over the edge of the pan.
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6
Preheat the oven to 260 °C and, at the same time, place a pan with 0.5 liters of water inside.
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7
Place the bread in the oven and reduce the heat to 180 °C.
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8
Bake for about 45–50 minutes; you can insert a thermometer into the bread—if it reads 95 °C, it’s done.
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9
Remove the bread from the pans and let it cool on a wire rack.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 25 g (1/2 packet) KronJäst for Bread, fresh
- 150 g (1 bag) KronJäst Rye Sourdough
- 500 g (about 5 dl) cold water
- 360 g (about 6 dl) all-purpose flour
- 420 g (about 7 dl) coarse rye flour + a little extra for rolling the loaf in
- 12 g (about 2 tsp) salt
- 20 g (about 1.5 tsp) butter or margarine
The recipe comes from
kronjast.se
