Black Forest Monastery Bread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 60 g yeast
- 750 ml water, lukewarm
- 500 g wheat flour, 1050
- 500 g wheat flour, 550
- 200 g rye flour, 1370
- 1 pinch (s) sugar
- 1 tablespoon salt
- Flour, for the work surface
Print Recipe
Pin Recipe Instructions
- Dissolve the crumbled yeast with the sugar in a little water, mix the flour and sift into a baking bowl. Make a well in the middle, add the dissolved yeast and mix with the flour from the middle. Gradually knead in the water and salt. Knead the dough until it separates from the bowl, dust with a little flour, cover and let rise for approx. 40 - 45 minutes until it has doubled in a warm place.
- For further processing, lift the dough onto a floured work surface, knead again and then form a dumpling. Place the dough with the end up on a floured cloth, cover loosely and let rise for another 15-20 minutes. Then place the dough on a greased tray and make a half-round cut with a sharp knife approx. 5 cm above the base.
- Pour 1 cup of water into the fat tray at the bottom of the oven, place the baking sheet on the lower rail in the oven preheated to 200 degrees and bake the bread for 45 minutes. After 20 minutes, open the oven door briefly so that the steam can be drawn off, then finish baking until it is crispy brown and sounds hollow when you knock on the base.
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