Bread & Baking
Seeded Rye Sourdough Bread
Homemade bread makes every breakfast taste a little better. Chef Roman Paulus baked a delicious seeded bread from whole-grain rye flour and rye sourdough. With the simple video guide, you'll learn how to prepare the dough and how to let it rise properly – ideally in the cold for 12 hours overnight, but room temperature and half the time will also do. In the end, you'll enjoy excellent bread full of nutrients and essential minerals.
Prep: 2 h
Method
01.
Put the rye flour, seed mix, sourdough starter, crushed caraway, fennel seeds, salt and psyllium into a food processor, pour in the lukewarm water and process for about 5 minutes into a uniform dough.…
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