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Paderborn country bread from ketex

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Ingredients for 1 servings:

  • 500 g rye sourdough (rye flour 1150), 1- or 3-stage
  • 245 g rye flour type 1150
  • 120 g wheat flour type 1050
  • 255 g water
  • 15 g salt
  • 10 g yeast, if you like

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 3 hours 20 minutes

Rye bread 80/20 (TA185), very moist and delicious

Mix all ingredients and knead for 5 minutes. Let the dough rest for 20 minutes, then pour everything into a well-greased 1 kg loaf pan. It’s almost impossible to work with the TA. Bake for approximately 90 minutes. Either roll the pan once with a rolling pin or pierce it several times with a fork. Bake at 250°C until the desired browning is achieved, then reduce the temperature to 180°C and finish baking for a total of 60 minutes. Steam vigorously when baking and release the steam after 10 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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