John Myers
Ingredients for 1 servings:
- 700 g wheat flour type 1050
- 300 g rye flour type 1150
- 1 tbsp, heaped salt
- 600 ml water, lukewarm
- 10 g dry yeast
- Flour for the bowl
- Seeds
- pumpkin seeds
- Sunflower seeds
Instructions
Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 10 minutes
if necessary with baking seeds/grains
Mix the wheat and rye flour with the salt and the desired filling (e.g., baking seeds, pumpkin seeds, sunflower seeds, olive oil, etc.). Dissolve the dry yeast in lukewarm water and add to the flour mixture. Knead everything thoroughly. Cover with a cloth and let it rest at room temperature (away from the heater) for 20-30 minutes. Knead the dough again, cover, and let it rest in a floured bread basket or bowl for another 60-120 minutes. Patience pays off! The dough should have risen by at least half its size. Shortly before baking: Preheat oven to 250°C (top/bottom heat). Place a cast iron pan on the middle rack of the oven. Place a baking sheet on the lowest rack. The cast iron pan and baking sheet should be hot. Dust the cast iron pan with flour, tip the risen bread into it, and pour 0.5 liters of boiling water onto the baking sheet. This creates enough steam in the oven to give the bread a particularly beautiful crust. Reduce the oven temperature to 220°C and bake for about 50 minutes. Keep an eye on the bread every now and then to ensure the crust is browned to the desired degree. The bread is ready when it is nice and brown. If you tap the bottom of the bread, it should sound hollow. The keeping quality of the bread has proven to be very good in our opinion! Each one has easily lasted a week so far. Tip: The flour ratio can be varied according to taste. However, the proportion of rye flour should not exceed 35-40%, otherwise a sourdough starter is required. If you don’t have a cast iron pan, the bread can also be baked using a baking tray or a large pot/roasting pan.
Facebook Comments