Alpine Rye Bread with Type 1
Ingredients
260 g
Rye Flour
Rye Flour
350 g
Rustica Type 1 Flour
Rustica Type 1 Flour
100 g
Sourdough Starter
Sourdough Starter
380 g
Water
Water
10 g
Salt
Salt
Share on:
Introduction
Discover how to make Gluten Morgen’s flavorful Alpine Rye Bread with this straightforward recipe. Simply combine rye flour, Rustica Type 1 flour, and a sourdough starter. No kneading required—just bake for a rustic, hearty loaf.
Proceedings
In a bowl, add all the ingredients and integrate them until well combined. There is no need to knead. Cover the bowl with a piece of cloth and do some foldings every 30 minutes.
Once the dough is kneaded, allow it to rest in the bowl until it doubles in size.
Shape the bread and now allow it to rest inside the mold until it rises again.
Bake in a preheated oven at 220°C/428°F for 45 to 50 minutes.
