John Myers
Mixed Bread from Roman Pot
The perfect mixed bread from roman pot recipe with a picture and simple step-by-step instructions.
- 300 g Spelled flour type 630
- 80 g Spelled flour 1050
- 40 g Rye flour
- 250 ml Water
- 1 packet Dry yeast
- 1 tsp Baking malt
- 15 g Beet syrup
- 10 ml Olive oil
- 1 tsp Sea-Salt
- Mix the flour, salt, yeast and baking malt. Dissolve the sugar beet syrup in lukewarm water, pour in the oil, add to the dry ingredients and knead with the food processor to form an elastic dough, knead until all of the dough has loosened from the edge of the bowl. Dust the dough with flour, cover and let rise for about 60 minutes. Sprinkle the work surface with flour, let the dough fall on it and fold, approx. 10 times from the edge to the middle!
- Line the Roman pot with baking paper, shape the dough into an oval shape and put it in the pot. (I put the pot in the water for 3 hours, gives a great baking climate) Put the lid on and let it rise for another 30 minutes. After walking, make a cut with a knife, put the lid back on and put it in the cold oven. Bake at 220 to 240 ° C (depends on the oven) for about 50 minutes. If the crust is not dark enough for you, you can take the bread out of the mold and bake it for another 5-10 minutes while observing it. After the baking time, let it cool down on a wire rack!
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