Organic rye sourdough extract, 30 g

Organic rye sourdough extract, 30 g

There is that one moment when the home-baked rye bread comes out of the oven: the crust cracks, the smell of real sourdough wafts through the whole kitchen, and even before the first slice has been made, it's clear - this is going to be fantastic. Sourdough bread simply has a charm all of its own - if only it didn't take so much time to prepare. And let's be honest: starting a sourdough requires a certain amount of manual skill that not everyone has. Days of waiting, tending, observing - and in the end there is often uncertainty as to whether everything will really work. Thanks to rye sourdough extract, you can make convincing rye bread with a genuine sourdough character very easily, quickly and with consistent quality. There is no need to prepare the bread for days without compromising on taste. The organic rye sourdough extract is made from wholemeal rye flour, is certified organic and vegan. All ingredients come from controlled organic cultivation.

Everything you need

One bag of organic rye sourdough extract (30 g), 350 g organic rye flour, 150 g wheat flour, 1 packet of RUF organic yeast, 12.5 g salt (approx. 2-3 tsp), 320 ml lukewarm water and a little fat for the mold.

Step by step to the perfect sourdough bread

Carefully mix the organic rye sourdough extract with the dry ingredients - flour, yeast and salt. Add the lukewarm water and knead into a smooth dough using a hand mixer with dough hook, first briefly on the lowest setting and then on the highest setting for about 3 minutes. The water should be at a temperature of approx. 35 to 38 °C so that the yeast can work optimally. Grease a loaf tin (25 cm) and pour the dough into it. Cover and leave to rise in a warm place for about 90 minutes until it has risen visibly. Then cut the dough lengthwise about 1 cm deep so that the bread rises evenly when baking and a nice crust is formed. Bake in a preheated oven on the middle shelf: at 200 °C top/bottom heat or 180 °C fan oven for approx. 40 minutes. For a particularly crispy crust, a heatproof bowl of water can be placed in the oven - the resulting steam ensures an even, crispy surface. After baking, remove the bread from the tin and leave to cool completely on a cake rack before cutting to ensure that the crumb remains moist and firm to cut. The organic rye sourdough extract is ideal for classic rye bread, rustic mixed breads, hearty rolls and hearty loaves. Whether pure with butter and salt or combined with cheese, cold cuts or honey - the result is impressive in terms of taste and quality. One bag of 30 g is enough for 500 g of flour and makes a moist bread for the whole family.

A bread that inspires

Baking with sourdough is more than just a method - it is a living tradition, full of flavor, character and craftsmanship. With organic rye sourdough extract, this tried-and-tested baking culture is effortlessly integrated into modern everyday life: without any complex preliminary stages, but with maximum simplicity, naturalness and absolute reliability. Experience the unmistakable, aromatic taste of real sourdough - whenever you want, more easily than ever before. For breads that not only taste good, but also inspire.