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House Bread from Loaf Pan

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House Bread from Loaf Pan

The perfect house bread from loaf pan recipe with a picture and simple step-by-step instructions.

Pre-dough

  • 200 g Whole wheat or whole wheat flour
  • 225 g Water cold
  • 2 g Yeast fresh

Sourdough approach

  • 600 g Rye flour type 997
  • 500 g Water cold
  • 60 g Sourdough starter
  • 2 tbsp Honey

Breakfast

  • 100 g Oatmeal
  • 100 g Boiling water

additional

  • 50 g Hazelnuts
  • 100 gr Sesame
  • Boiling water

Autolysis dough

  • 300 g Whole wheat or whole wheat flour
  • 10 g Yeast fresh

Main dough

  • 20 g Salt
  • 70 g Boiling water

Pre-dough (duration: 5 min)

  1. Wheat meal should actually be used for the pre-dough. I want to buy something as fresh as possible and only in small quantities. That’s why I can’t order online. My organic supermarket has dismantled its grinder due to the corona. To cut a long story short: this time we’re using whole wheat flour. To do this, the water is weighed and the yeast is stirred into it. This is mixed into the wholemeal flour. Let stand for 6 hours at room temperature or after one hour in the warm for 24 hours in the refrigerator.

Sourdough preparation (duration: 5 min)

  1. Mix the topping with the rye flour and honey and leave covered for 24 hours in the warm.

Brühstück (duration: 5 min)

  1. Pour the boiling water over the oat flakes. Cover and let stand in the warm for 24 hours.

More (duration: 5 min)

  1. Soak the sesame seeds and hazelnuts in boiling water for a few hours. The amount of water does not matter, but it should completely cover the ingredients. The water is poured off afterwards.

Autolysis dough (duration: 20 min)

  1. Pour off the nut-sesame mixture and place in a bowl together with the pre-dough, the sourdough mixture, the stock and the yeast. Mix everything together well. Add the rest of the flour and knead until a smooth dough is formed. Let stand covered for one to one and a half hours. Pour 70 grams of boiling water over the salt in a cup and dissolve the salt in it. Put aside.

Main dough (duration: 30 min)

  1. After the dough has left to rest, add the water-salt mixture to the dough and knead the dough for 5 – 7 minutes until it has absorbed the additional water and is smooth. Then let the dough mature for three hours.
  2. Remove and shape into a loaf with wet hands so that it fits into the baking pan. Grease the baking pan thinly with butter and put the dough in it. Let the shape relax for another 30-60 minutes until it has enlarged again.

Baking (duration: supervised 20 min)

  1. Meanwhile preheat the oven to 230 ° C. Brush the dough with water and sprinkle with oat flakes or optionally with sesame seeds. Make a cut in the middle and then put the baking pan in the oven. Bake with steam for 10 minutes. Then reduce the heat to 210 ° C top / bottom heat. and bake for another 40-45 minutes. When the bread comes out of the oven, brush or spray with water. Cool a little and fall out of the mold. Allow to cool on a grill.

Remarks

  1. My oldest recipes are in an exercise book. Inside is a bread recipe that I quickly scribbled on a card at the time. A friend showed me how to make yeast dough and how to bake bread. It was new territory for me at the time. I’ve baked to this recipe every now and then over the years. Now I’ve modified it. Although we used very little yeast back then, I reduced it again and used sourdough for it. Above all: with such a large amount of rye flour, it is a must. The hazelnuts were always in there, I just didn’t write them down at the time.
Dinner
European
house bread from loaf pan

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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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