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Country bread Mira

updated

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Ingredients for 20 servings:

  • 280 g water
  • 10 g yeast
  • 1 pinch(s) of sugar
  • 150 g spelt flour, extra light
  • 150 g rye flour
  • 75 g wholemeal emmer flour
  • 50 g rye flour type 1150
  • 50 g spelt flour type 630
  • 1 tsp beet syrup
  • 2 tsp salt
  • 50 g sourdough

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 30 minutes

Combine water, yeast, and sugar and let stand for about 10 minutes. Add the remaining ingredients and knead until the dough pulls away from the sides of the bowl. Transfer the dough to a glass or stainless steel bowl, cover, and let rise for about 90 minutes, stretching and folding it after 45 minutes. Fold the dough about 10 times on a floured surface, then place it in the oven master (earthenware bread pan) and let rise for another 30 minutes. Score, flour, and bake in the oven at 230°C (top/bottom heat) for about 60 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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