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Light Country Bread

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Light Country Bread

The perfect light country bread recipe with a picture and simple step-by-step instructions.

Light country bread

  • 200 ml Water
  • 15 g Dry yeast
  • 120 g Yogurt, homemade
  • 600 g Wheat flour 405
  • 10 g Salt
  • 1 tbsp Balsamic vinegar
  • 1 tsp *Backmalz selbstgemacht
  1. Put the water, dry yeast and yogurt in a bowl / food processor. Add wheat flour, salt, balsamic vinegar and baking malt. Now knead the whole thing with a hand mixer / food processor. Then cover the dough and place in a warm place, about 1 hour.
  2. During this time it should have increased in size. Take out on a floured work surface and knead by hand. Place in a floured proving basket, cover and let rise again. Thirty minutes this time.
  3. Preheat the oven to 220 ° degrees top / bottom heat. After rising, carefully place on the baking sheet and cut into it. When heated up, slide in and bake for 15 minutes, then switch down to 190 ° degrees and bake for another 20 to 25 minutes to the end.
  4. The bread is ready when it sounds hollow when knocked. Place on a wooden rack and let cool there.
  5. * Link: Homemade baking malt
Dinner
European
light country bread

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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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