John Myers
Contents
show
Ingredients
- 250 ml Lukewarm water
- 21 g Yeast
- 1 pinch Sugar
- 1 tbsp Barley malt
- 1 tbsp Sunflower oil
- 500 g Wheat flour
- 10 g Salt
- 2 tbsp Blue poppy
Instructions
- Mix the flour with the salt well. Put the lukewarm water with the pinch of sugar in the mixing bowl of the food processor and dissolve the yeast in it. Add the barley malt and oil and stir well. Now add a third of the flour mixture and start kneading.
- Gradually add the remaining flour - knead for a total of about 10 minutes. Then cover the dough and let it rise in a warm place. Then knead again vigorously and form a loaf out of the dough and live on a baking sheet lined with baking paper and cut crosswise with a sharp knife and cover again for 30 minutes.
- In the meantime, preheat the oven to 220 degrees. Then brush the loaf of bread with water and sprinkle with the poppy seeds and then bake on the middle rack for 40 minutes and don't forget to pour about half a liter of cold water on the hot oven floor so that a nice gush forms.
- The bread is ready when it sounds hollow when you tap the bottom of the bread with your knuckle.
Nutrition
Serving: 100gCalories: 359kcalCarbohydrates: 66.6gProtein: 10.3gFat: 5.4g
