John Myers
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Paderborn Country Bread
The perfect paderborn country bread recipe with a picture and simple step-by-step instructions.
sourdough
- 0,5 packet Dry yeast
- 0,5 l Lukewarm water
- 1 tbsp Sugar
- 250 g Flour 405 or 550
Main dough
- 400 g Rye flour
- 100 g Wheat flour
- 0,5 packet Dry yeast
- 0,2 l Lukewarm water
- 250 g Sourdough
- 1 tbsp Salt
- Bread spice mix
- Dissolve the yeast with the lukewarm water in a large glass bowl. Add the sugar and stir in the flour until lump-free. Cover and leave to stand in a warm place for 48 hours. Stir once after 24 hours. If you want to go a little faster, you can use the sourdough after 24 hours.
- Prepare bread dough using the ingredients listed for the main dough. Add bread spice mixture to taste. I like it less, take some fennel seeds, aniseed, caraway and coriander pestle and then have about 1 teaspoon in total. The only way to do this is to try it out ^^ Let the dough rise for about 1 hour.
- Place the dough in a greased loaf tin. Brush the surface with water. Bake for 60 minutes at 190 ° C. Take the bread out of the mold and bake for another 15 minutes at 250 ° C with top heat until dark brown.
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