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Hearty herb bread from Rosinenkind

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Ingredients for 1 servings:

  • 450 g sourdough
  • 500 ml water, lukewarm, approx.
  • 5 tbsp oil
  • 650 g flour (wheat flour)
  • 200 g flour (rye flour)
  • 200 g flour (6-grain)
  • 3 tbsp dried herbs (e.g. bruschetta or feta cheese seasoning)
  • 10 g salt

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Knead all the ingredients into a smooth dough, let it rest for 30 minutes. Knead and shape again, shape into a loaf, and let it rise in a warm place for at least 2 hours, preferably in a proving basket. Preheat the oven to 250°C, tip the dough onto a baking sheet lined with parchment paper, and bake in the middle of the oven for 15 minutes, then reduce the temperature to 200°C and finish baking (approx. 45 minutes, 60 minutes). Six-grain flour is available at health food stores.

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Written by John Myers

Professional Chef with 29 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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