Making rye bread with Nordwise® starter

The unique fermentation culture of Nordwise® rye bread starter, Lactobacillus plantarum TAK59, provides the bacteria necessary for the fermenting of bread dough, which ensures a correct and stable fermentation process.

Ingredients: dry yeast Saccharomyces cerevisiae , lactic acid bacteria Lactobacillus plantarum TAK59.

Preparation of 1 loaf (~ 850 g) of bread:

You will need:

• Rye flour 450 g
• Sugar 50 g
• Salt 10 g
• Water 500 ml
• Baking form
• Nordwise® Rye BREAD starter

 1. Carefully mix the starter packet with 500 ml of hand-warm water and 200 g of rye flour. 

2. Cover the bowl with a towel and leave the mixture to ferment at room temperature for 10-12 hours.

3. Add 50 g of sugar, 10 g of salt and a packet of yeast to leaven the dough. Finally, mix in 250 g of rye flour and, if desired, any additives you like.

4. Pour the bread dough into a bread mold greased with butter or covered with baking paper. Poke a few holes in the bread dough with your finger, by which it is good to judge the rising of the dough (the holes poked with your finger disappear when it rises). Cover the bread pan with a towel and let the bread dough rise at room temperature for ~1 hour.

5. Brush the surface of the bread dough with water so that the bread crust does not crack during baking. Preheat the oven to 220°C and bake for 20 min, then reduce the heat to 180°C and bake for 60 min.

6. Leave the warm bread to cool under a towel. To retain moisture, sprinkle the bread with water or spread with butter.

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