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Rye sourdough with yeast and malt - 23 g 409421 View larger

Rye Sourdough with Yeast and Malt - 23 g 409421


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Rye sourdough with yeast and malt - 23 g

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  • Advantages of using:
    - better digestibility of bread,
    - delicate flavour,
    - crunchy crust,
    - more attractive bread colour,
    - mellow crumb,
    - extended freshness of bread.
    Recipe for baking a 750 g bread with rye sourdough
    - 350 ml lukewarm water,
    - 10 g salt,
    - 350 g type 500-750 wheat flour,
    - 150 g type 720 rye flour,
    - 1 packaging of rye leaven with yeast and malt for bread baking (leaven and yeast).
    - 2 tablespoons of seeds, e.g. sunflower seeds, pumpkin seeds, soy beans.
    Knead the dough made from the ingredients listed - you need to obtain an elastic mass that does not stick to the container. Leave it for about 1 hours under cover, in a warm place. Next, knead the dough again (it is enough to do it for a short while) and move it to a form. Leave it again in a warm place to rise, until it doubles its volume. In the meantime, put a bowl with water into the oven while it is heating up, thanks to which the crust will be crunchy, while the crumb will remain mellow. Bake it in a heated oven for about 1 hour, in a temperature of 200°C.
    Automatic bread baking machine:
    Add the ingredients in the order they are listed into the automatic machine bowl and set the BASIC program in order to obtain a moderately browned crust. The bread will be ready after about 3 hours.
    Ingredients: ground rye products, dried S. cerevisiae yeast, leaven starter cultures, barley malt extract, plant oil, gum arabic (E414), ascorbic acid (E300), sorbitan monostearate (E491).
    This product natural and may undergo changes.
    Information on allergens: contains gluten. 
    Store in a dry, cool, and dark place.

Volume discounts

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Rye Sourdough with Yeast and Malt - 23 g 409421

Rye Sourdough with Yeast and Malt - 23 g 409421

Rye sourdough with yeast and malt - 23 g

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