I need help and advice please

Hail the reader:)
I am 82 years old and a very active person. I live in an area where shops are not within walking distance and I no longer have a vehicle.
I want to bake my owns sour dough rye bread, I would make the mock(taste similar) loaf, however I do not have a conventional oven, but in factor to me is if I can bake at 170 degrees Celsius, and possibly increase the period of the bake to substitute for the lower baking temperature?
Tank you for any advise you may have.

One of my favorite rye breads is a recipes from Allrecipes.com and it’s called “Real NY Jewish Rye Bread”. It is baked at 175 deg C (350 deg. F) and I can’t think of any reason it wouldn’t work at 5 C lower - as you said, a bit longer in the oven. The recipe uses dry yeast, but I replace it with about 1/2 C of Rye Sourdough Starter; knead it just enough to mix everything completely, then cover the bowl and let the whole thing set overnight in my kitchen The recipe calls for Demerara sugar, but if I don’t have any, I use granulated white sugar and can’t tell the difference. Hope this works for you!

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I do it all the time when baking on my outdoor grill. As the temperature is difficult to control (no thermostat) I am constantly over and undershooting the desired temperature but adjust my times as required.

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I haven’t baked on my grill in years and forgot all about it. Can’t wait to do it again. Thanks for reminding me of this. :grinning: