in Recipes

Hermann bread

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Ingredients for 1 servings:

  • 240 g wholemeal wheat flour
  • 210 g flour (wheat flour 1050)
  • ½ tsp salt
  • 1 pkt. yeast (dry yeast or 1/2 cube fresh yeast)
  • 175 g wheat sourdough (Hermann)
  • 300 ml water

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 15 minutes

baked with Hermann sourdough starter

Mix everything together, let it rise for about 2 hours, pour it into a greased pan (the dough was a bit soft, so I used a glass bowl and lined it with oats for aesthetics), let it rise again (1/2 – 1 hour), and bake at 190°C for about 40 minutes. You can also simply use 450g of one type of flour. I’m telling you: DELICIOUS!!! It has a sweeter flavor than a hearty one, but not as sweet as a mare’s bread. And what makes me happy is that I can bake my Hermann as bread, not just as a cake!

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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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