John Myers
Leftover Bread
The perfect leftover bread recipe with a picture and simple step-by-step instructions.
- 750 ml Lukewarm water
- 1 tsp Sugar
- 1 piece Fresh yeast cubes
- 150 g Sourdough
- 250 g Wheat flour type 550
- 250 g Wholemeal spelled flour
- 500 g Spelled flour type 1050
- 20 g Salt
- 20 g Bread spice
- 100 g Pine nuts
- This is bread thrown together from all sorts of leftover flour that had to be processed. Nothing is thrown away with us. Unfortunately I have cracks in both breads (see pictures). Don’t know exactly why this happens to me often (maybe you guys, I’m grateful for tips). You know I’m a baker. But no matter what topping or just with butter and a bit of salt, it tastes super delicious.
- Preliminary dough: stir the sugar and yeast into the lukewarm water until the yeast has dissolved. Add the sourdough and stir everything well.
- Now add the wheat flour and stir in with a whisk until there are no more lumps. Cover and leave this pre-dough to rest for approx. 30 minutes at room temperature.
- If the pre-dough has increased and bubbles can be seen on the surface, add the remaining flour, bread spices, salt and pine nuts. Mix everything well, cover the dough and let it rest for at least 30 minutes at room temperature.
- In the meantime, grease two baking tins well and preheat the oven to 220 degrees circulating air. Put a bowl of hot water in the oven.
- Now distribute the dough between the two molds and let it rest for another 15 minutes.
- Put the bread in the oven (center of the oven) and bake at 220 degrees for 15 minutes.
- Then reduce the temperature to 180 degrees and bake for another 45 minutes.
- Now take the finished bread out of the oven, brush with water and let cool on a wire rack.
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