John Myers
Contents
show
Cottage Bread
The perfect cottage bread recipe with a picture and simple step-by-step instructions.
Pre-dough:
- 200 ml Water warm
- 200 ml Warm buttermilk
- 15 g Fresh yeast
- 1 tsp Sugar brown
- 300 g Spelled flour type 630
Dough:
- 300 g Spelled flour type 630
- 50 g Soft butter
- 75 g Durum wheat semolina
- 2 tsp Salt
Pre-dough:
- Put the water and buttermilk in a bowl and crumble the yeast into it, dissolve it with the sugar. Add the flour and mix everything with the kneading dough for about 1 minute to a soft pre-dough!
Dough:
- For the dough, spread the flour on the pre-dough, add the butter, semolina and salt and knead everything well! Let the dough rise in a warm place until it has doubled. Then knead the dough again.
- Knead a ball out of 2/3 of the dough and place on a baking sheet covered with baking paper. Shape the leftover dough into a snake and place it around the dough ball. Now cut into the dough with a sharp knife. Flour bread and cover with cling film and let rise covered for approx. 1 hour!
DO NOT preheat the oven!
- Remove the foil from the bread and place the bread in the cold oven, preheat the oven to 200 degrees and bake for about 55 minutes! Then let the bread cool down on a cake rack!
Facebook Comments