Country bread in a casserole dish

Ingredients for 1 servings:

• 500 g wholemeal wheat flour or wholemeal spelt flour
• 250 g wholemeal rye flour
• 2 tbsp malt extract
• 1 tsp salt
• 1 tsp bread spice mix
• 1 tbsp molasses or maple syrup
• 1 packet of dry yeast
• 500 ml buttermilk
• Flour for dusting
• Oil for the bowl

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 45 minutes; Total time approx. 7 hours 15 minutes

in just a few steps to the Krachkruste

Weigh all ingredients and mix well. Then knead in a food processor for at least 10 minutes on speed 2. By hand, knead the dough for a correspondingly longer time, until it bubbles. Place the dough in a large bowl, dust with a little flour, cover with a kitchen towel, and let it rise for at least 4 hours at room temperature. Then punch the dough down 2-3 times and let it rise for another 1-2 hours, either in the bowl or in a proving basket. The bowl should be oiled beforehand so that the dough slides out easily at the end. Preheat the oven, including the casserole dish, to 250°C (top/bottom heat). This will take up to 20 minutes, depending on the oven. Remove the hot casserole dish from the oven, tip the dough from the bowl or proving basket into the casserole dish. Make 1-2 slits in the top with a sharp knife. Put the lid on and place it in the oven at the pre-set 250°C for 45 minutes. The casserole dish doesn’t need to be oiled. The bread pops out easily after baking. You get a wonderful country loaf with a real crunchy crust.