Whole Wheat Sourdough Bread

Put all the ingredients in a large bowl. Knead it with a mixer or with hands for at least 20 minutes. 1 glass of dough leave in a jar, it will be used as sourdough for another bread (sourdough can stay in the fridge for maximum two weeks). Kneaded dough place into 3 elongated trays lined with baking paper, fill it up until half. Bread leave in a warm place (30 degrees C) near the heater, for about 8 hours. Baking trays with grown dough gently put into the preheated oven and bake for ½ hour. At the end of baking bread should be sprayed with water. Baked hot bread remove from the mould. Leave aside to cool.
1 ¼ kg wheat flour T-550
¾ kg rye flour
1 ½ liters water
4 teaspoons of salt
1 cup sourdough – we can get sourdough in a bakery or we can make our own. ½ cup of rye flour combine with 6 tablespoons of water. You can add 1 ounce of yeast. Leave it for 3 days. Mix two times a day.
Dwór Kaliszki

The recipe is from:
Dwór Kaliszki
Kaliszki 17
12-230 Biała Piska
[email protected]

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