Rye Soya Ground Bread

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Preparation. Put the wholemeal rye meal, wheat flour, 125 g soya meal and salt in a bowl. Dissolve yeast in 1/2 litre of lukewarm water. Add sourdough and mix. Add the liquid to the flour and knead everything with the dough hooks of the hand mixer.

2. 2

   Place the dough on a lightly floured work surface and knead with your hands until the dough becomes smooth. Return the bread dough to the bowl. Cover with a tea towel and leave to rise in a warm place for 30-45 minutes.

3. 3

   Knead the dough once again and form it into an elongated loaf. Lightly flour the tea towel and add the bread. Wrap the cloth around the loaf of bread to prevent it from drying out and leave to rise for a further 30 minutes.

4. 4

   Grease a baking tray slightly. Place the loaf on top and cut with a knife as desired. Mix 1/2 teaspoon of salt in 1/4 cup of hot water. Brush the bread loaf with the salt water and sprinkle with the remaining soya meal.

5. 5

   Place a small metal pot or an ovenproof dish with water on the baking tray. Bake the bread in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for about 15 minutes. Then switch down (electric oven: 200 °C/ gas: stage 3).

6. 6

   Bake for another 30 minutes. Brush the bread with the salt water from time to time. Take the bread out of the oven and tap the bottom of the loaf with your fist. If it sounds hollow, it is cooked. Let the bread cool down, cut it into slices and serve with chive quark.

7. 7

   Results in about 20 slices.