reines Roggenbrot mit Sauerteig nach Detmolder Zweistufenführung

rye flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour is more nutritious than all-purpose flour.

sourdough starter

🥗Healthier: commercial yeast

💰Cheaper: none

Commercial yeast is easier to find and faster to use.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: none

Fennel seeds provide a similar flavor profile.

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup offers a unique sweetness.

1. Prepare the Grundsauer by mixing 7.5g ASG, 120g Roggenmehl 1150, and 60ml water. Let it sit for 15-72 hours at 22-24°C.

2. For the Vollsauer, combine 187.5g Grundsauer, 187.5g Roggenmehl 1150, and 187.5ml water. Let it rest for 2.5-3 hours at 33-29°C.

3. For the main dough, mix 562.5g Sauerteig, 300g Roggenmehl 1150, 7-10g Hefe, 15g Salz, and 172.5ml water. Ensure the dough temperature is 29-30°C and let it rest for 10 minutes.

4. Preheat the oven to 250°C for about 20 minutes before baking.

5. Place the dough in the oven and bake at 250°C for 10 minutes, then reduce the temperature to 210°C and continue baking for 35-45 minutes, checking occasionally.

Cooking Techniques

Spice Level:

Dietary

Allergens