Black Forest Raftsman Bread
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 550 g flour, wheat flour (type 1050)
- 150 g flour, rye flour (type 1)
- 20 g douh (ready-made sourdouh)
- 0.5 ½ cube yeast (fresh yeast)
- 1 pinch (s) sugar
- 2 teaspoons salt
- 1 teaspoon spice mix for bread
- 480 ml water, lukewarm
Print Recipe
Pin Recipe Instructions
- Put the wheat flour, rye flour and ready-made sour into the mixing bowl of the food processor and mix well. To press a hollow in the middle. Dissolve the yeast with sugar and 50 ml of lukewarm water in a cup and pour into the hollow. Mix with a little flour from the edge to a thick paste and cover and let rise for about 15 minutes. Then add salt, bread spices and the rest of the lukewarm water and knead with the dough hook of the food processor for about 10 minutes. Possibly remove the edge from time to time with a spatula.
- Cover and let rise in a warm place for 30 minutes.
- Then knead the dough very briefly and place in a floured proofing basket. Smooth the surface and dust it lightly with flour. Cover and let rise for another 30 minutes.
- Preheat the oven to 250 ° C (top / bottom heat). Carefully turn the bread dough out onto a baking tray lined with baking paper and immediately put it in the oven. Turn down to 200 ° C and bake the bread in about 55 minutes.
- I use a mixture of ground anise, fennel, coriander, caraway and black goat clover as a bread spice.
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