Beetroot Aromatic White Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 3 hrs 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g wheat flour, type 550
- 100 g wheat flour, type 1050
- 100 g wheat meal
- 75 g cereal flakes (5-rain flakes)
- 75 g sourdouh (wheat)
- 4 g yeast, fresh
- 12 g salt
- 10 g maple syrup
- 25 g sunflower seeds
- 15 g sesame seeds
- 170 g water, lukewarm
- 200 g water, boilin
Print Recipe
Pin Recipe Instructions
- Pour the boiling water over the 5-grain flakes and allow to swell until the mixture is only lukewarm (approx. 30 minutes).
- Add the remaining ingredients and knead very well, preferably with a food processor.
- Cover and leave to rest in a bowl at room temperature for 1 hour.
- Then shape into an elongated loaf and let it rest again in a well-floured proofing basket until the dough completely fills the mold and looks a little over the edge (approx. 30 min.).
- During this time, preheat the oven with a fireproof bowl of water to 250 ° C with top / bottom heat.
- Carefully turn the loaf out onto a baking sheet lined with baking paper and bake on the 2nd rail from the bottom for 20 minutes. Then turn the temperature back to 180 ° C and bake for another 40 minutes.
- The bread is ready when it sounds hollow when you tap the underside.
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