• 15g sour dough powder (from the health food shop)
  • 100g coarse rye meal
  • 100ml water, lukewarm
  • 275ml water, lukewarm
  • 15g yeast
  • 200g yoghurt
  • 250g wheat flour
  • 250g rye flour
  • 15g salt
  • 20g coriander, coarsely pestled
  • 5g cumin, coarsely pestled
  • 25g butter, soft


Mix the sour dough powder with the rye meal and 100ml of water and leave overnight. The following day, mix 210g of the resulting mass with 175ml of water, the yeast and yoghurt. Add in the two types of flour, salt and the herbs and spices and knead in a food processor for 5 minutes on a low setting. Add in the butter and knead for another 5 minutes on a faster setting. Cover the dough and leave to rise at room temperature for 1 hour. Knead again and divide into two parts. Form loaves and leave to rise for 30 minutes. Brush with a little water, sprinkle with coriander and cumin and bake in the oven for 45 minutes on the Hot Air setting at 210 °C.

Cooking level

After preheating
45 minutes| Hot Air 210 °C