Black Forest Country Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 6 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 850 g flour (type 1050)
- 150 g flour (rye flour)
- 20 g yeast
- 3 tablespoon water, lukewarm
- 25 g salt
- 0.6 liters water, lukewarm
Print Recipe
Pin Recipe Instructions
- Mix the flour and rye flour and place in a bowl. Make a recess in the middle. Now dissolve the yeast in 3 tablespoons of lukewarm water and pour into the recess and cover with a little flour from the edge. Cover and let rest for 3 to 4 hours.
- Then add salt and 600 ml of lukewarm water and knead. Let the dough rest for another 60-90 minutes, kneading every 30 minutes. After the resting time, shape the dough into a round loaf of bread. Place this on a baking sheet lined with baking paper and let it rest for another 10 minutes.
- Preheat the oven to 250 degrees. Bake on the middle rack for about 30 minutes. Then switch back to 180 degrees. Bake for another 30 minutes.
- The bread stays fresh for up to a week in a clean tea towel.
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