John Myers
Contents
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Ingredients
Forest shrubs - rye bread No. 2
- 10 g Fresh yeast
- 500 ml Lukewarm water
- 1 tsp Raw cane sugar
- 200 g Perennial rye (flour)
- 250 g Wheat flour 1050
- 300 g Wheat flour 405
- 2 tsp My sourdough powder
- 10 g Salt
- 2 tbsp Linseed
Instructions
- Take a mixing bowl / food processor and add the fresh yeast, crumbled raw cane sugar. Add lukewarm water and mix everything together well. Now add the remaining ingredients such as: forest rye (flour), wheat flour 1050 + 405 one after the other.
- Then * put my sourdough powder, salt and flaxseed in it. Let everything knead together well. Flour the work surface lightly, put the bread dough on it, knead it through with clean hands or work it into shape. Cover in a bowl, place in a warm place and let RISE for 1 hour.
- After GOING, fold the bread dough until you get an oval shape. Grease a baking pan and put the shaped bread in it. Cut the bread as you like. Preheat the oven to 230 degrees top / bottom heat. When it is preheated, place the baking pan on the bottom shelf and bake for 1 hour. Remove the lid in the last 10 minutes so that the bread has a nice crust. Remove after baking and let cool.
