John Myers
Contents
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Ingredients
- 200 g Rye flour 1150
- 200 g Wheat flour 550
- 300 g Wheat flour 1050
- 225 g Natural sourdough liquid in a bag
- 1 packet Dry yeast
- 250 ml Lukewarm water
- 150 ml Milk lukewarm
- 1 tbsp Salt + / - depending on your taste
- 1,5 tbsp Beet syrup
- 0,5 tsp Bread spice mix
Instructions
- Put all the ingredients in a mixing bowl and then I let the food processor do the work for me.
- Let the dough knead for at least 5 minutes until it has come off the edge of the bowl. Cover the bowl and let it rise in a warm place for 2 hours - then remove the dough, knead again and whoever has now places it in a bread basket (otherwise form a loaf and place on a baking sheet). Let the dough rise for another hour, then place on a baking sheet lined with baking paper and put in the oven preheated to 210 ° C. After 10 minutes, turn the heat down to 180 ° C and bake the bread for another 45 - 50 minutes. If you knock on the underside of the bread, it must sound hollow, then it is baked.
- P.S. I still put a bowl of boiling water in the oven, the steam is good for the bread.
Nutrition
Serving: 100gCalories: 136kcalCarbohydrates: 21gProtein: 3.9gFat: 4g
