Sourdough Bread with Wheat and Rye
Håkan Johansson- 3
- 1 hour
- 4 hours 50 minutes
A bread for all sourdough lovers. Here, Håkan Johansson has created a sourdough bread that combines both rye and whole-wheat sourdough into a moist loaf with a high acidity.
3.43/5
7 VotesHere's how:
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1
Dissolve the yeast in the water.
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2
Mix all the ingredients except the salt for 3 minutes on low speed using a mixer. Once the dough has come together, increase the speed and continue mixing for about 4 minutes.
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3
Add salt and mix for 3 minutes.
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4
Place the dough in an oiled bowl and let it rise, covered with plastic wrap, for 2 hours.
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5
Fold the dough after it has risen for an hour.
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6
Carefully place the dough on a floured surface and divide it into three pieces. Shape the pieces into rounds. Let them rest for about 10 minutes.
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7
Flatten the dough, shape it into a loaf, and place it seam-side up in a floured baking basket or on a baking cloth. Let it rise for about 2 hours, or until it doubles in size.
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8
Preheat the oven to 250 °C. Place the bread on a baking sheet.
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9
Slice the bread, place it in the oven, and lower the temperature to 230 °C.
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10
Bake for about 25–30 minutes.
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11
Remove the bread from the oven 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
- 12.5 g (1/4 packet) KronJäst for Bread, fresh
- 150 g (1 bag) KronJäst Whole-Grain Wheat Sourdough
- 150 g (1 bag) KronJäst Rye Sourdough
- 500 g (5 dl) water, cold
- 540 g (about 9 dl) all-purpose wheat flour
- 180 g (about 3 dl) fine rye flour
- 20 g (1 tbsp) honey, liquid
- 22 g (1.2 tbsp) salt
The recipe comes from
kronjast.se
