in Recipes

Rhön country bread

updated

Spread the love

Ingredients for 4 servings:

  • 500 g sourdough (rye)
  • 300 g rye flour, 997
  • 500 g wheat flour, 1050
  • 450 ml water
  • 10 g yeast
  • 1 tsp sugar
  • 20 g salt
  • 2 tbsp caraway seeds
  • 1 tsp caraway powder
  • 1 tsp coriander powder

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Dissolve the yeast and sugar in lukewarm water. Then add the remaining ingredients and knead with a food processor for 5-7 minutes. Cover and let rise for a good 2 hours, until the dough has visibly increased in size. Then fold it well on a floured surface, place it in a proving basket, and let it rest for another 30-60 minutes. Preheat the oven to 230°C (450°F). Tip the bread onto a baking sheet lined with baking paper. Spray with water and reduce the temperature to 200°C (400°F) after 15 minutes. In the meantime, spray with water several times and bake for a further 45-50 minutes.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Whole wheat spaghetti with shrimp

Turkey and mushroom strips