Bruno the Bread

Ingredients for 1 servings:

• 5 tbsp sourdough
• 200 g rye flour
• 500 g wheat flour
• 1 tbsp salt
• ½ liter of warm water
• 2 packets of dry yeast
• Sunflower seeds or ham cubes, cheese, linseed, pumpkin seeds, caraway or
• Onion(s), dried

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

First, you need a sourdough recipe; there are several in the database (using 5 tablespoons of sourdough, 300g rye flour, and ½ liter of warm water, you can restart the sourdough when it’s running low; it will then keep in the refrigerator for up to 14 days). Now for the dough preparation: take 5 tablespoons of sourdough and add 200g rye flour, 500g wheat flour, and a heaped tablespoon of salt. Then, add ½ liter of warm water and 2 packets of dried yeast to these ingredients. Optionally, you can now add diced ham, cheese, flaxseed, sunflower seeds, pumpkin seeds, caraway seeds, or dried onions. All ingredients must be thoroughly mixed, and then the dough must be kneaded well; it should easily come away from the bowl. Let it rise for 1 hour. Then you shape the dough into the desired shape, either into a loaf or a roll. It’s best to do this with very wet hands, as otherwise the dough won’t come out of your hand. The bread is then baked in the oven at 175 degrees Celsius (convection oven) for 75 minutes. Rolls don’t need to be baked as long, of course; I usually leave them in the oven for about 20-25 minutes. After baking, brush with water to create a crust. It’s really a very simple and delicious process.