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horseradish bread

updated

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Ingredients for 1 servings:

  • 100 g rye flour
  • 150 g wheat flour, 550
  • 250 g water
  • 2 g yeast
  • 400 g wheat flour, 550
  • 300 g wheat flour, 1050
  • 350 g water
  • 12 g yeast
  • 22 g salt
  • 65 g horseradish, from the jar

Instructions

Working time approx. 30 minutes; Rest time approx. 15 hours; Cooking/baking time approx. 45 minutes; Total time approx. 16 hours 15 minutes

For the pre-dough, mix all ingredients thoroughly, cover, and let stand at room temperature overnight (about 12 hours). For the dough, combine the flours, add the remaining ingredients, including the pre-dough, and knead well. Cover and let rise for 1 1/2 hours. Place the dough on a floured work surface and divide it in half. Shape each into a loaf, then cover and let rise for another 1 1/2 hours. Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit). Place the loaves in the oven, well-ventilated, and bake for about 45 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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