Groffbroat – Siegerland Brown Bread

Twelve hours before baking, whisk half of the rye meal with lukewarm water (1) and the sourdough, cover the quantity with a dishcloth and let it ferment in a warm place. Let the salt dissolve in the water (2).

Now knead the remaining flour with the water (2) and the risen dough and form elongated loaves. Brush the loaves with water and bake on a baking tray in the oven at 230 °C for about 60-70 minutes.

See also recipe “Sourdough for Siegerländer brown bread”.

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