Big Bread with Yeast
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg flour
- 1 cube fresh yeast, 42 g
- 500 ml water
- 2 teaspoons salt
- 1 teaspoon sugar
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 50 degrees. Place a wooden board on the tray in the middle rail.
- Put the flour in a large mixing bowl. You can use wheat flour for a white bread or different types of flour, e.g., Mix 500 g rye flour + 500 g wheat flour. You can also add 1/3 grist or stir in 5 teaspoons of bread spice. It can be 1 kg in total. Mix in sugar and salt.
- Slowly heat 500 ml of liquid in a small saucepan and dissolve the yeast in it. You can also use buttermilk or half water and buttermilk.
- Equip the mixer with dough hooks. Pour the contents of the pot into the flour and work it into a smooth dough for about 5 minutes using the dough hook. If the dough is too dry, add some warm water if necessary. If the dough is too sticky, knead in some flour.
- Cover the bowl with a kitchen towel. Turn off the oven and place the bowl on the wooden board in the oven. Let rise for 45 - 60 minutes.
- Take the bowl out of the oven and knead the dough well either on a floured work surface with your hands or with a mixer with a dough hook. If you like, you can use cores such as B. Knead in sunflower seeds. Shape the dough into a bread and let rise for 15 minutes on the work surface.
- Preheat the oven to 175 degrees circulating air. Place an ovenproof bowl of water at the bottom of the oven. Brush the bread with water or milk and bake in the oven for 45 minutes.
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