Bread: Rustic GRAIN BREAD

Preparation:

1. Weigh all types of flour and pour into a mixing bowl. Add salt, sugar, coloring malt and the grains. Mix well.
2. Heat the water – not too hot – and crumble the yeast into it. Stir until the yeast has completely dissolved. Lightly grease a bread pan with clarified butter or oil.

Preparation:

1. Pour the yeast-water mixture into the flour and stir everything together well. (The work was done by my food processor) Let the dough knead well for 7 minutes on a low level … or work by hand.
2. Put a little flour type 550 on a work surface and put the kneaded dough on top. Shape the dough into an elongated loaf and place it – with the end facing downwards – in the baking pan. Peck holes about 1cm deep into the surface. Cover with a kitchen towel … park in a warm place … and let rest.
3. The dysentery is about 1 hour. Then the volume of the dough has doubled significantly. After 45 minutes, preheat the oven to 200 ° hot air … place a flat bowl of hot water on the bottom of the oven.
4. When the oven has reached its temperature … remove the water tray and slide the bread pan onto the middle rail. Bake the bread in 50 – 60 minutes … depending on the degree of browning required.
5. At the end of the baking time, take the pan out of the oven … let it rest for 5 minutes … then take the bread out of the pan and let it cool completely on a wire rack. First cut cold, even if it’s difficult. Then just let it taste good.

Tip:

1. The big bread is also worth baking for smaller households. Portion freshly sliced ​​and freeze. The only important thing is that you let the bread defrost in the refrigerator … then it tastes fresh after defrosting.

Note:

1. I obtained the ingredients marked with * from the Internet. If you are interested, I will be happy to pass on the address … just email. The ingredients are all organic and do not contain any flavor enhancers.