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
Beetroot Aromatic White Bread
Beetroot Aromatic White Bread

Instructions

  1. Pour the boiling water over the 5-grain flakes and allow to swell until the mixture is only lukewarm (approx. 30 minutes).
  2. Add the remaining ingredients and knead very well, preferably with a food processor.
  3. Cover and leave to rest in a bowl at room temperature for 1 hour.
  4. 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.).
  5. During this time, preheat the oven with a fireproof bowl of water to 250 ° C with top / bottom heat.
  6. 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.
  7. The bread is ready when it sounds hollow when you tap the underside.

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