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20 lines
498 B
20 lines
498 B
sprouted rye bread
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250 rye
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250 wheat (optional, can use 100% rye)
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500g water
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250g rye flour
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100g sourdough
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14g salt
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14g brotgewurz (optional)
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sprout the rye and wheat berries. on day 1 soak the berries
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in water. day 2, rinse and cover with a cloth.
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day 3 the berries should be sprouting.
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combine sprouted rye and wheat in a blender with 500g of water
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and blend until smooth.
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dump into a bowl and add salt, rye flour, sourdough and brotgewurz
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let rise up to 18 hours.
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Bake at 350 for an hour.
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