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Bread

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Ingredients for 1 servings:

  • 150 g rye flour type 1370
  • 350 g wheat flour type 550
  • 500 g wheat flour type 1050 or 1200
  • 800 g water
  • 10 g yeast, fresh
  • 20 g salt

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

without sourdough, very tasty

Mix the flours together. Mix 200g water with the yeast and a little flour to make a pre-dough and let it ferment for 2 hours. Knead the pre-dough with all the other ingredients until you have a soft dough and let it ferment for 1.5 hours. Punch the dough down after 30 minutes. Preheat the oven to 240°C. After the proving time, divide the dough into 2 equal pieces and roll them loosely into rounds with flour. Place the loaves on a baking sheet and put them in the hot oven. Bake for 10 minutes at 240°C, then reduce the heat to 200°C and finish baking the bread for another 50 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.

Herb Omelette

Kid – sternum, ribs and thorax