Sourdough bread with poppy seeds

Sourdough bread with poppy seeds

Total: 17 hr 30 Min. | Active: 30 Min.
vegetarian, healthy and balanced
Nutritional value / 100 g: 240 kcal
, Fat: 1 g
, Carbohydrate: 44 g
, Protein: 7 g


1 bread


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Starter dough

150 g wholemeal rye flour
2 parcels sourdough powder (approx. 10 g each)
1 tsp cream quark or crème fraîche
1 ½ dl lukewarm water

Sourdough bread

275 g wholemeal rye flour
1 tsp salt
1 dl water
1 parcel dry yeast (approx. 7 g)
1 ½ tbsp poppy seeds
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How it's done

Starter dough

Combine the flour, sourdough powder, quark and water, cover and leave to rest for approx. 12 hrs. at room temperature.

Sourdough bread

Using the dough hook on a hand mixer, knead the flour, salt, water, yeast and starter dough on the lowest setting until a soft dough is formed. Add a little water or flour as required, cover and leave to rest for approx. 3 hrs. at room temperature. Knead the dough once more, shape into a round, brush with a little water, sprinkle with poppy seeds, cover and leave to rise for approx. 1 hr.


Approx. 1 hr. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool a little, then leave to cool completely on a rack.

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