John Myers
Country Bread with Sourdough – Mixed Bread
The perfect country bread with sourdough – mixed bread recipe with a picture and simple step-by-step instructions.
- 150 g Rye flour type 1150
- 150 g Wheat flour type 1050
- 200 g Wheat flour type 550
- 75 g Natural sourdough, liquid
- 1 pck. Dry yeast
- 1 teaspoon Barley malt syrup
- 1 teaspoon Salt
- 1 Leveled teaspoon Ground cumin
- 300 Milliliters Lukewarm water
- Dissolve the yeast and dry malt in lukewarm water and leave to rest for 10 minutes. Weigh out the types of flour, add salt and cumin and mix everything together. Make a well in the middle, pour in the liquid sourdough, add the yeast-water mixture, mix and then knead everything well for several minutes. Shape into a ball with floured hands and let rise for 3 hours or more in the open silicone mold, covered with a kitchen towel.
- Knead again briefly with floured hands and adapt to the silicone mold, shape it into a slightly oval shape and let it rest for another hour.
- Preheat the oven to 150 ° C hot air. Place a fire-proof container with cold water in the bottom of the oven. Brush the dough with a little water, flour a little and cut a little if you like, close the silicone baking pan and bake for 45 minutes. Then take the bread out of the mold, place it on an oven rack and leave it in the heat for approx. 10 minutes with the oven switched off
- Take out and let cool on a rack.
- Bon appetit !!! Bom Apetite !!!
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