Rye Bread 3
| Yield: | 1 Servings |
| Categories: | Breads |
| I (Sourdough): | ||
| 1/3 | l | Water |
| 25 | g | Yeast |
| 1/2 | ts | Honey |
| 200 | g | Rye Flour; (Coarse) |
| II | ||
| 3/8 | l | Water |
| 500 | g | Rye; Grains, Cracked/Cut |
| 200 | g | Wheat flour |
| III | ||
| 1/2 | l | Warm Water; (0.5 to 0.75) |
| (ca. 32C/90F) | ||
| 2 | ts | Salt |
| 600 | g | Rye flour |
| (coarse) |
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