Contents
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Ingredients
Yeast
- 200 g Wholemeal rye flour
- 200 g Water about 35 ° C
- 60 g Sourdough approach
- 1 tbsp Beet syrup
- Nnnnn
Main dough
- 325 g Wholemeal rye flour
- 125 g Whole wheat flour
- 200 g Wheat flour type 550
- 16 g Salt
- 13 g Bread spice
- 15 g Yeast fresh
- Yeast
- 380 g Water about 35 ° C
- 1 tbsp Beet syrup
Instructions
Yeast
- Mix the water and the sourdough mixture. Mix the flour and sugar beet syrup to a pulp. Let it stand in the warm for around 16-20 hours; the cooler the temperature, the longer it will take. When small bubbles appear on the surface, the time has come.
Main dough
- Mix the types of flour and crumble in the yeast and the other ingredients with the food. Do not bring the salt into direct contact with the yeast. There is a lot of bread spice, but I like it spicy. With the water - as always, be careful. First hold back about 50 grams and only give in when needed. The dough should get very moist and sticky
- Knead with the food processor for 5 minutes. Put a relatively large amount of rye flour on the worktop and pour the dough on top. Spread out once and fold over each other again. Grind to a round loaf and place in a well-floured fermentation basket with the end facing up.
Piece cooked
- Cooking in the basket takes 2 to 4 hours. That too depends on the prevailing temperatures. When it has visibly enlarged and there are small cracks on the underside, you can preheat the oven with a baking stone for 40 minutes.
- Place the bread from the basket directly on the baking stone. Incise. Bake with a lot of steam for 10 minutes at 230 ° C convection (250 ° would be better but my oven doesn't). Then let off the steam and bake for another 50 minutes at 200 ° C top / bottom heat. If it is not yet dark enough, add another 5 minutes. Take out of the oven and let ripen for at least 12 hours before cutting.