John Myers
Ralf’s Wheat – Mixed Bread
The perfect ralf’s wheat – mixed bread recipe with a picture and simple step-by-step instructions.
- 300 g Wheat flour
- 200 g Rye flour
- 1 packet Dry yeast
- 1 packet Sourdough
- 200 ml Water
- 1 tsp Honey
- 1 tbsp Bread spice mix
- 1 tbsp Caraway seeds
- 1 tsp Salt
- 1 tsp Sugar
- 1 pinch Coarse salt
- 4 Tbsp lukewarm water in a cup. Add honey, a little salt and yeast and stir. Place the cup in a warm place.
- Put the types of flour and other ingredients apart from the sourdough in a bowl and mix well. Make a well and pour in the yeast mixture. Then pour the warmed sourdough around the well. Then let it rise for 15 minutes. Now knead everything for about 5 minutes, shape into a ball and press lightly onto baking paper. Brush the surface a little with butter so that the dough does not tear. Let rise for 1 hour.
- Turn on the oven, set it to 250 ° and place a cast iron pot in it. Now knead the dough well again and put it back on the baking paper.
- When the hour is up, take the pan out of the oven, open the lid and put the baking paper with the proofed dough inside. Put the lid back on and put the pot back in the oven. Now set the temperature to 220 °. The bread is ready after about 1 hour of baking.
- In the cast iron pot, the water bound in the dough cannot escape and makes a nice brown crust on the bread. I brush the surface of the bread with butter and sprinkle some coarse salt and caraway seeds on the surface before baking.
Facebook Comments