Burgdorf Wholemeal Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 1 hr |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough: (pre-dough)
- 300 g rye
- 100 g wheat
- 425 ml water, cold
- 2 tablespoon sourdough, ripe seedlings, approx. 50-70 g
For the dough:
- 425 g rye
- 100 g wheat
- 20 g salt
- 300 ml water, lukewarm
- Oat flakes, or rye flakes
Print Recipe
Pin Recipe Instructions
- Pre-dough (prepare the evening before):
- Finely grind the wheat and rye grains and mix in the sourdough. Add the cold water and stir everything well, let the sourdough stand overnight.
- Bread dough:
- Roughly grind the wheat and rye grains, add the ground grain, the salt and the lukewarm water to the finished sourdough mixture, mix everything well and let stand in a warm place for 4 hours.
- Grease a bread baking tin and sprinkle with rye or oat flakes, preheat the oven to 180 ° C top and bottom heat, pour the dough into the tins, sprinkle with flakes and bake for about 1.5 hours.
- Let the bread ripen for a day if possible before cutting.
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