Rye Flour
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Rye flour

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5hr · 1 serving Pre-ferment: • 100g rye starter • 150g rye flour • 200g water Dough: • 250g white bread flour • 100g whole wheat flour • 50g rye flour • 200g water • 10g salt • 10g caraway seeds • 10g coriander seeds • 50g molasses • 25g dark cocoa
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1hr 30min · 8 servings Ingredients: For the leaven: • 25g starter • 125g flour mix (see Sourdough Starter and Country Loaf) • 125g water For the bread: • 450g lukewarm water • 500g rye flour • 12g salt • 80g pumpkin seeds +20g extra • 80g sunflower seeds +20g extra • Extra virgin olive oil Full recipe on: https://bakinghermann.com/all-recipes/sourdough-seeded-rye-bread?rq=rye%20bread
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