Bread Made from Leftover Flour

5 from 6 votes
Prep Time 11 mins
Cook Time 1 hr
Rest Time 1 min
Total Time 1 hr
Course Dinner
Cuisine European
Servings 1 people


Bread made from leftover flour

  • 480 ml Water (cold)
  • 2 g Fresh yeast
  • 3 g Honey liquid (ice flower flavor) or of your choice
  • 100 g Farmer's Quark (from the farm)
  • 170 g Wholemeal spelt flour
  • 170 g Wheat flour 550
  • 155 g Wheat flour
  • 65 g Durum wheat flour
  • 12 g Salt
  • 8 ml Linseed oil
  • 1 g Nutmeg powder


What's this? - wheat flour

  • Wheat flour has a tart taste and is stronger than white flour and therefore ensures a darker crumb. Due to its distinctive taste and is ideal for dark wheat bread and baked goods.
  • White flour is mainly obtained from the inner part of the ground cereal grain, whereas smoked flour still contains part of the outer shell layer, i.e. more protein, minerals and vitamins. Therefore, Ruchmehl is particularly suitable for long-term dough management.

Bread dough tour

  • Take a mixing bowl / food processor and add the fresh yeast. Pour the cold water over it, add the honey (to taste) and the farmer's quark. Mix / mix everything together. Then add the flaxseed and the different types of flour & nutmeg powder.
  • Then add salt & linseed oil. Then let the whole knead. It's a very sticky bread dough. With clean hands that have been previously wet, you take out the bread dough and place it on a floured work surface. Stretch & fold once. Lightly oil a bowl and add the bread dough.
  • Cover and place in a warm place for about 1.5 hours. After about 30 and 60 minutes, use a dough card to stretch and fold the bread dough once. When this is done, put the closed bowl in the refrigerator and let it rest for 24 hours.
  • The next day, take the bread dough out of the refrigerator and place it on a floured work surface again. Turn the bread dough out onto it, then pull it apart several times and fold it back together again. Take a fermenting basket sprinkled with flour and place the shaped bread dough in it.
  • Cover and place in a warm place, let RISE for about 2 hours. At some point shortly before the end of the walking time, preheat the oven to 250 ° degrees top / bottom heat. The whole swath if possible. Turn the bread dough out onto a baking sheet and bake for 30 minutes at this high temperature.
  • Then switch down to 205 ° degrees top / bottom heat and bake for 30 minutes to the end. Take out and let cool on a rack.
Avatar photo

Written by John Myers

Professional Chef with 25 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Truffle Foam Soup

Herb and Egg Quiche