Saftiges Roggenbrot einfach selber backen | mit Sauerteig, ohne Backhefe, ohne Schwaden

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.

Mix rye flour, water, and sourdough starter in a large bowl until combined.

Cover the bowl with a damp cloth and let it rest for 12-24 hours at room temperature.

Add salt, honey, and vinegar to the mixture and stir until well incorporated.

Knead the dough on a floured surface for about 10 minutes until smooth.

Incorporate caraway seeds, flaxseeds, sunflower seeds, and pumpkin seeds into the dough.

Form the dough into a loaf shape and place it in a greased loaf pan.

Cover the loaf with a cloth and let it rise for 1-2 hours in a warm place.

Preheat the oven to 220°C (428°F).

Bake the bread for 40-50 minutes until the crust is dark brown and sounds hollow when tapped.

Remove the bread from the oven and let it cool on a wire rack before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens