Country bread

Ingredients for 1 servings:

• 21 g fresh yeast
• 1 tsp, levelled sugar
• 50 ml water, lukewarm
• 270 g wheat flour type 405
• 100 g spelt flour type 630
• 80 g wholemeal rye flour
• 50 g rye flour type 1150
• 2 tsp salt
• 1 tbsp butter, salted, soft
• 1 tbsp beet syrup
• 75 g sourdough, liquid
• 250 ml water, lukewarm
• Rye flour for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 10 minutes

“Bread from the pot”, with sourdough, spicy

You will need a cast iron pot with a diameter of approximately 22 cm and a round proving basket. In a cup, mix the yeast with sugar and 50 ml water until smooth. Mix the flours and salt in a mixing bowl. Add the very soft butter, syrup and sourdough starter to the flour. Pour in 250 ml water (add another 50 ml water if necessary) and the yeast water and knead everything for 5 minutes until you have a smooth, slightly sticky dough. This works best with an electric food processor. Cover the dough in the mixing bowl with a cloth and let it rise in a warm place for 30 minutes. Cut baking paper to the size of the cast iron pot and line the pot with it. Using a small sieve, sprinkle the proving basket or a dome-shaped bowl well with rye flour. Fold the dough in the mixing bowl a few times, i.e. use a dough scraper to fold the dough from the edges clockwise towards the center. Then slide the dough into the proving basket. Cover and let rise for 30 minutes. In the meantime, place the cast iron pot with the lid on a rack in the oven on the second shelf from the bottom and preheat to 250°C (top/bottom heat). Carefully remove the pot from the oven using oven mitts and remove the lid. With floured hands, carefully place the dough in the pot and put the lid on. Return the pot to the hot oven and bake for 25 minutes. Remove the lid and reduce the temperature to 225°C (425°F). Bake for a further 25 minutes. Remove the bread from the pot using the baking paper and let it cool on a rack. Once the bread has cooled completely, it can be stored in the cast iron pot. Cover the bread with the lid or wrap it in a clean tea towel. Tastes delicious with salted butter as a snack or as small appetizers with cheese and wine.