John Myers
Contents
show
Rustic Bread
The perfect rustic bread recipe with a picture and simple step-by-step instructions.
Pre-dough
- 500 g Rye flour type 1150
- 1 tsp Sugar
- 350 ml Lukewarm water
- 150 g Sourdough
- 1 piece Fresh yeast cubes
dough
- 250 g Wholemeal spelled flour
- 250 g Spelled flour type 1050
- 1 tbsp Sea salt fine
- 1 tbsp Bread spice
- 3 tbsp Linseed
- 80 g Sunflower seeds
- 150 ml Water
- First cake: dissolve the yeast cube with the sugar in lukewarm water. Sieve the rye flour into a bowl, add the yeast water and the sourdough and knead everything into a smooth dough. Let the dough rest overnight.
- Dough: Add the remaining flour, salt, bread spices, linseed and sunflower seeds to the pre-dough. Knead everything together well and only use enough water to make the dough moist but not sticky. Cover the dough and let it rest for another 4 hours.
- In the meantime, grease two molds well and preheat the electric oven to 220 degrees circulating air. Put a bowl of hot water in the oven.
- Now distribute the dough between the two molds, cut it lengthways in the middle (so that the bread does not tear later) and let it rest again until the molds are well filled with dough (see pictures).
- Then put the bread in the oven (middle of the oven) and bake at 220 degrees for 15 minutes, then lower the temperature to 180 degrees and bake for another 45 minutes (the baking time may vary depending on the oven.
- Brush the finished loaves of bread with water and leave to cool on a wire rack.
- As you can see in the second picture, I cut the bread into slices and then I freeze it in portions as storage bread. In our lonely area there is no good baker and you have to rely on yourself if you want to eat delicious baked goods.
Facebook Comments