John Myers
Berlin Country Bread
The perfect berlin country bread recipe with a picture and simple step-by-step instructions.
- 850 g Rye flour 1150
- 100 g Spelled flour 630
- 150 g Natural sourdough liquid in a bag
- 1 go. tablespoon Sugar
- 1 go. tablespoon Salt
- 1 dice Fresh yeast or dry yeast
- 700 Milliliters Lukewarm water approx.
- Knead all ingredients with the kneading machine (hand mixer) to a smooth dough. Finally pour in the water slowly.
- Cover and let rest in a warm place for 20 minutes.
- Then divide two pieces of equal size. Shape each piece of dough into a loaf, toss very lightly in rye flour.
- Place in floured bread baskets or on a baking sheet with parchment paper.
- Cover and let rise in a warm place for 40 minutes.
- Preheat the oven. Circulating air 220C down to 170C. Electric stove: Upper lower heat: 240C down to 210C
- Bake in the oven on the lower rail for another 40 minutes. After 10 minutes, switch the heat down according to the instructions.
- Then enjoy the delicious bread while it is lukewarm with butter. If you only need 1 bread, just take half of it. I baked it with dry yeast, 1 bag that stays with half the amount.
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