4 h
Suitable for vegans
Type of dish: Bread and pastries
Temperature: Room temperature
Cuisine type: Vegan cuisine
Seasonal period: All year
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Rye flour 2.5 kg
Water 1.125 l
Sourdough 0.5 kg
Table salt 50.0 g
Flour enhancer 25.0 g
Yeast 25.0 g

Kneading time: 10´
Temperature of the dough: 20 ºC
1st fermentation (the dough is not divided yet): 40´
2nd fermentation (the dough divided): 10´
3rd fermentation (the piece is finished): +/-1 h
Cooking time: 40´
Temperature of the oven: 190 ºC


  • Kneading will take 10´ at the first speed (kneading machine or blender).
  • Rye flour makes the bread bitter.
  • The final dough should not be too elastic.
  • The pointeg or the dough fermentation will happen with the dough covered or somewhere without any air to prevent the crust from drying.
  • Make balls of about 900 g.
  • Leave to stand.
  • Make wide loaves, cover with flour and cut with a blade as seen in the picture.
  • Ferment with no humidity.
  • Cook with a little steam.
Nutritional information (1 portion)
Fiber 79.99 g
Saturates 1.42 g
Monounsaturated fatty acids 1.14 g
Polyunsaturated fatty acids 4.84 g
Cholesterol 0.0 mg
Calcium 155.23 mg
Iron 14.57 mg
Zinc 16.0 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 451.84 ug
Salt (Sodium) 3895.0 mg
Sugars 0.62 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.