Sourdough bread with poppy seeds


Total time: 17hr 30m
Preparation Time: 30m

Servings
For 1 bread


Nutritional Information

Contains 240 Kcal, 7g Protein, 44g Carbohydrates, 1g Fat


Ingredients

  • Starter dough
  • 150 g wholemeal rye flour
  • 2 parcels sourdough powder (approx. 10 g each)
  • 1.5 dl lukewarm water
  • 1 tsp cream quark or crème fraîche
  • Sourdough bread
  • 275 g wholemeal rye flour
  • 1 tsp salt
  • 1 dl water
  • 1 parcel dry yeast (approx. 7 g)
  • 1.5 tbsp poppy seeds

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  • Starter dough

    Combine the flour, sourdough powder, quark and water, cover and leave to rest for approx. 12 hrs. at room temperature.
  • Sourdough bread

    Using the dough hook on a hand mixer, knead the flour, salt, water, yeast and starter dough on the lowest setting until a soft dough is formed. Add a little water or flour as required, cover and leave to rest for approx. 3 hrs. at room temperature. Knead the dough once more, shape into a round, brush with a little water, sprinkle with poppy seeds, cover and leave to rise for approx. 1 hr.
  • Bake

    Approx. 1 hr. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool a little, then leave to cool completely on a rack.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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