Overnight bread

Ingredients for 6 servings:

• 400 g wheat flour
• 100 g rye flour or spelt flour
• 250 ml water, lukewarm
• 1 tsp, leveled bread spice mix Franconian style
• 10 g baking malt
• 2 tsp, leveled salt
• 15 g fresh yeast or 1 sachet of dry yeast
• 4 tbsp, heaped flaxseed meal
• 1 tsp fried onions

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 10 hours

simply

Please use a food processor. Knead all ingredients in the food processor. During the kneading process, add 2-3 teaspoons of water to create a nice, homogeneous dough. The bread dough should be kneaded in the food processor for at least 15 minutes. Then, shape the bread dough into a ball and dust all over with flour. Place the bread in a bread pan or a small mixing bowl. Sprinkle sunflower or pumpkin seeds on the bottom of the pan. Cover the bowl with cling film and refrigerate for about 8 hours. Tip: I always make my bread dough in the evening and bake it fresh in the oven in the morning. Preheat the oven to 250°C (top/bottom heat) for about 10 minutes, while place a bowl of water on the bottom of the oven. Place baking paper on a baking tray and carefully turn the dough out of the pan using a scraper. Using a spray bottle, the bread is moistened with water and placed relatively low in the oven (depending on the shape of the dough). The oven temperature is then reduced to 200°C, and the bread is baked for approximately 1 hour 25 minutes. Halfway through, the bowl of water is removed and the bread is covered slightly if necessary. The bread is super fluffy and has a wonderfully flavorful crust.