Poppy seed bread

Ingredients for 1 servings:

• 200 g wheat flour (type 550)
• 100 g wheat flour (type 1050)
• 100 g rye flour (type 1150)
• 260 ml water, cold
• 1 cube of yeast
• 50 g poppy seeds
• 12 g salt
• 1 tsp beetroot
• 1 tsp vinegar (table vinegar)
• 1 handful of fried onions, if desired
• Fat for the mold
• Water for brushing

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 55 minutes

poppy, delicious and wholesome

Briefly mix the flours, salt, poppy seeds, and fried onions. Then add the water, beetroot syrup, vinegar, and yeast. In the food processor, the dough needs about 10 minutes of kneading time. The dough is ready when all the ingredients are well combined and form a smooth dough that pulls away from the sides of the bowl. It will be a little sticky; this is normal. Grease a small bread pan (25 cm), shape the dough into a loaf, place it in the greased pan, and press down lightly. The bread needs to rise for about 1 hour, or, if it’s warmer where you are, until the dough fills 3/4 of the pan, but at least 30 minutes to allow it to relax enough. Cover the pan with a wet cloth or foil to prevent the bread from drying out. Halfway through proofing (1/2 of the pan), make a deep cut lengthwise in the bread with a sharp knife and let it rise for the rest of the way. Shortly before the end of the proofing, preheat the oven to 220°C. Brush or spray the bread well with water. Move the oven rack to a rack below the middle one and bake the bread at 200°C (top/bottom heat) for about 35-40 minutes. Tip: If you want to bake a large loaf, you can double the quantities; however, 1.5 cubes of yeast and 20g of salt will be sufficient. Important: For a large loaf, you must reduce the baking temperature to about 180°C and increase the baking time to about 50-60 minutes. Because the baking pan prevents the heat from reaching the bread, it will otherwise become dark on top and light on the sides. If the top of the bread becomes too dark, remove it from the pan and check the sides. If it is still too light, return the bread to the oven without the pan for another 5-10 minutes.