Bavarian House Bread
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g flour (type 405 or 550)
- 200 g flour (type 812 or 1050)
- 200 g flour (whole wheat flour)
- 200 g flour (rye flour)
- 2 tablespoon spice mix, Bavarian bread spices (caraway, fennel, coriander)
- 1 tablespoon salt
- 1 cube yeast
- 1 tablespoon honey
- 500 ml water, lukewarm
- 150 g douh (liquid sourdouh)
Print Recipe
Pin Recipe Instructions
- Put all ingredients in the food processor and knead a smooth dough (should come off the bowl). This takes about 10 minutes in the machine, or up to 30 minutes by hand. Cover the bowl and let the dough rise for about 20-30 minutes.
- Knead the dough well again, take it out of the bowl and shape it into a smooth loaf of bread. Let it rise again in the bread basket (covered with a floured cloth) for approx. 30 minutes.
- Put the bread in a bread pan or loaf pan and bake at 220 ° C for 15 minutes. Then place on a baking sheet lined with baking paper and bake again at 200 ° C for about 40 minutes. If you brush the bread with water again and again during baking, you will get a nice crust.
- Finally, you can brush it with butter, which gives the bread a nice shine. If the bread sounds hollow when you knock on the underside, it`s done.
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