Hessian village bread

Ingredients for 1 servings:

• 280 g flour mix, gluten-free, light mix
• 200 g buckwheat flour or chestnut flour
• 600 ml water
• 2 packs of dry yeast, gluten-free
• 520 ml water
• 2 tbsp honey or beet syrup
• 2 packs of dry yeast, gluten-free
• 880 g flour mix, gluten-free, light mix
• 4 tsp, leveled salt
• n. B. Bread spice mix
• some margarine for spreading

Instructions

Working time approx. 20 minutes; Rest time approx. 1 day 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 1 day 2 hours 20 minutes

gluten-free

For the starter dough, combine the two types of flour and sift into a bowl. Add the yeast and water and stir with a wooden spoon for 5 minutes. After stirring, cover the bowl with a clean tea towel and let it stand in a warm place for 24 hours. The next day, preheat the oven to 50°C, then turn it off. Sift the flour into a bowl, add the yeast, and mix. Add the water, honey, or beetroot syrup, then the salt. If you like, you can also add the bread spice. Finally, add the starter dough. With clean hands, mix the starter dough and the main dough and knead by hand for 10 minutes. Then form a large loaf and place it on a baking sheet lined with baking paper. Or line a 35 x 14 cm loaf pan with baking paper and pour the dough into the pan. Place the loaf or loaf pan on the second rack from the bottom and let it rise for 60 minutes. Then remove the baking tray or tin from the oven and preheat the oven to 250°C (top/bottom heat). Then return the bread to the oven and bake for 10 minutes. To keep the moisture in, place an ovenproof dish on the floor of the oven and pour water into the dish. Be careful, the hot steam can scald you. After 10 minutes at 250°C, reduce the heat to 220°C and bake the bread for 20 minutes. Keep adding water to the dish and be careful not to burn yourself. Then reduce the heat to 200°C and bake the bread for 20 minutes. 10 minutes before the end of the cooking time, remove the bread from the oven and brush the crust with a little margarine; this will give it a shiny crust. Then return the bread to the oven and finish baking.