Strong Rye Bread with Baking Ferment

Rating: 4.31 / 5.00 (58 Votes)

Total time: 45 min

Servings: 2.0 (servings)

for the predough:

For the main dough:


The Dampfl is prepared in the evening: To do this, stir the water at 40 degrees (lukewarm) with the basic mixture and the baking ferment. Add the rye, stir, ready. Cover the baking dish with cling film or another covering and put it in the oven. Turn on the light or put in a light bulb with a 25 watt extension cord. (about 30 degrees inside the oven will be reached in this way).

The next morning, melt the salt in the warm water. Rye, wheat, the spices and the salt water and if desired nuts to the Dampfl form. Mix everything and fill into 2 loaf pans 30 cm long. The molds are about half full. The dough will still rise.

The molds must now either be covered with aluminum foil or take a loaf pan of your own size and put it on the mold where the dough is. The molds are now placed in the oven for 2 hours on the lowest rack. (Continue only with light)

After this time, set the oven to 210 degrees (top and bottom heat, no convection, it would dry out the bread too much) and let the bread bake for 1 hour with cover.

At the end of the baking time, the bread is turned out onto a roasting rack. The bread tastes best after 2 days. Then everything is well done together.

If you want to freeze a part of the bread, it is no problem. But also only after it has steamed out for 2 days.

Tip: Always use aromatic spices to refine your dishes!

Related Recipes: