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Forest Shrubs – Rye Bread No. 2

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Forest Shrubs – Rye Bread No. 2

The perfect forest shrubs – rye bread no. 2 recipe with a picture and simple step-by-step instructions.

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 *Mein Sauerteigpulver
  • 10 g Salt
  • 2 tbsp Linseed
  1. 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.
  2. 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.
  3. 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.
Dinner
European
forest shrubs – rye bread no. 2

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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.

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