Allgäu-style Mountain Bread

5 from 7 votes
Prep Time 10 mins
Cook Time 1 hr
Rest Time 1 hr 30 mins
Total Time 2 hrs 40 mins
Course Dinner
Cuisine European
Servings 1 people

Ingredients
 

Allgäu-style mountain bread

  • 15 g Fresh yeast
  • 500 ml Lukewarm water
  • 300 g Wheat flour 1050
  • 350 g Rye flour 997
  • 20 g Butter
  • 15 g Salt
  • 2 tbsp My sourdough powder
  • 1 tsp *Backmalz selbstgemacht
  • 15 g Sugar beet herb syrup

Instructions
 

  • Take a mixing bowl / food processor and crumble the fresh yeast into it. Add lukewarm water and stir both together or let stir. Now add the two types of flour, butter, salt, * my sourdough powder, sugar beet syrup and * homemade baking malt, one after the other.
  • Knead the whole thing with a hand mixer or with the food processor, about 4 minutes. Flour the work surface lightly and place the bread dough on top. Knead and shape once with your clean hands. Put in a bowl, cover it, place in a warm place and let RISE for 1.5 hours.
  • After WALKing, put it back on the work surface that was previously lightly oiled. Fold the bread dough ten times (10) and then place it in a Roman pot (do not water, do not grease) but flour it. I took my bread pan myself and it needs to be lightly oiled. Pour in the shaped bread dough.
  • Cut the bread dough into the shape / pot and dust with flour. Now place in the cold oven on the lowest rail. Then put the oven on 240 degrees top / bottom heat and bake for 1 hour with the lid, then bake for 10 minutes without the lid.
  • After baking, cool a little in the pan and then leave to cool completely on a rack.

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