Great-Grandmother’s Rye Bread Recipe

Translation from French...

Sourdough starter

Rye flour / water – 1:1
Leave to rise for approx. 5 days

• Add a little flour and water – 1:1 – every day

First step – pre-dough

150 g sourdough starter
454 g rye flour
454 g lukewarm water
1/4 tsp potassium carbonate

• mix with a wet wooden spoon (do not knead)
• cover and leave to rise for 12 hours

Step 2 – Finish the bread dough

Add...
300 g rye flour
15 g salt
Cumin (optional, traditional)

• Mix with a wet wooden spoon (do not knead)
• Cover and leave to rest for 3–4 hours

Step three – baking

Place in a bread pan.
Bake at 230 °C for approx. 15 minutes.
Finish baking at 180 °C for approx. 60–90 minutes.

After baking:

• Leave to cool for 24 hours.
  ! Do not cut into it before then under any circumstances !

Tipping is a way to show that you appreciate the work! Thank you !

The “true” way of a community is to support each other, also on Hive. Since it doesn't make sense to wait for the mercy of a millionaire to send us $$$ - we support each other with the best we can.
It works even after a contribution has gone through the seven days of voting, and thus the opportunity for gracious "giving" is over. Another plus - that way no one can ‘steal’ your given support, not even the often ego-selfish pointless Down-Voters. I thank you for all the support you give, anywhere !