Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sourdough | 1 slice (36g) | 93 |
| Rye | 1 slice (32g) | 83 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1500 g rye flour
- 1000 g cracked rye seeds
- 5 tsp salt
- About 2 L water
- 300 ml sourdough starter
Directions
Mix the salt with the rye flour in a big bowl.
Add 1.8 L of the water and mix it.
Mix in the sourdough starter. The result should be wet enough to flow very slowly.
Cover it with a cloth and let it rise for at 12–30 hours as convenient. Then add the cracked rye seeds.
If the resulting dough feels dry, add a bit of water. The result should be just dry enough to retain an approximate shape, but no drier.
Take out 300 ml of dough to act as the starter next time you make this recipe.
Butter 3 bread forms and put the dough into it, forcing it into all corners with a spoon. Then using a fork, make deep holes as close as you can all over the bread.
Let it rise for 5–10 hours, and then bake it for about 90 minutes at about 180°C.
Let the bread cool for 15 minutes, and then tip them out to cool further on a table.
The loaves can keep for about a week in a plastic bag. Do not refrigerate.