Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 250 g flour (wheat flour 1050, bread flour)
- 200 ml water
- 5 g yeast
- 250 g flour (rye flour 1150)
- 600 g flour (wheat flour 1050, bread flour)
- 500 ml beer, dark (dark wheat beer)
- 35 g yeast, (rest the cube)
- 20 g salt
Print Recipe
Pin Recipe Instructions
- For the pre-dough, put the first 3 ingredients in a bowl and stir. (Possibly dissolve the yeast in the water first.) Cover the bowl and let the pre-dough stand in a warm place for at least 6 hours (I leave it overnight). For the main dough: Put the flour in a bowl, dig a well in the middle, add the pre-dough. Put the salt and beer along the edge, crumble the yeast over the pre-dough. Knead everything with the dough card, then with your hands (in the original) - I use my mixer with a dough hook - to form a firm dough. Takes about 5 minutes. Cover with a damp cloth and let rise for 45 minutes. Knead again, let rise for 30 minutes. Divide the dough into 2 loaves, bake in the 220 ° oven for about 60 minutes. A wonderful bread with everything you can vespern in Baden. The somewhat elaborate dough preparation makes up for it with a super good taste.
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