Alpen Roggen Brot The easiest Rye Bread recipe 🙌

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I came to the middle of the Austrian Alps to prepare an authentic Roggen Brot! • Dough weight: 1000 grams • Ingredients: • (50%) Rye: 253.8 grs • (30%) Whole Wheat: 152.3 grs • (20%) Flour La Rustica ‪@agugiaro1‬ : 101.5 grs • (20%) Whole Wheat Sourdough Starter: 101.5 grs • (75%) Water: 380.7 grs • (2%) Salt: 10.2 grs • Integrate all the ingredients and make a few folds every 30 minutes. • Let the dough rise until it doubles and then shape the bread. • Let rise again in the mold and bake at 220°C/428°F for 45-50 minutes.

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