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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