Bread Based on Recipe That We Developed Ourselves

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 2 hrs 15 mins
Course Breakfast
Cuisine European
Servings (Default: 1)

Ingredients

  • 230 g whole wheat flour
  • 230 g wheat flour, type 550
  • 150 g rye flour (whole rain)
  • 100 g sourdouh, made from rye flour
  • 1 teaspoon, leveled bread spice mixture
  • 2 teaspoons salt
  • 60 g flakes (5-rain)
  • 60 g sunflower seeds
  • 0.5 ½ cube yeast
  • 650 ml water
Bread Based on Recipe That We Developed Ourselves
Bread Based on Recipe That We Developed Ourselves

Instructions

  1. Now that we have been baking bread ourselves for almost 12 years, initially with baking mixes and for 2 years with our own recipe, I will pass on our standard bread for re-baking.
  2. Put all ingredients except water and sourdough in a bowl, crumble the yeast and mix everything vigorously. Add the sourdough and water and mix with a hand mixer (dough hook) until the dough has a uniform, sticky consistency. Takes about 5 minutes.
  3. Let the dough rise for 1.5 hours and then mix again with the hand mixer. Immediately place in a loaf pan for bread (35 cm), smooth the dough with wet hands. Let the dough rise for another 10-15 minutes. During this time, preheat the oven to 230 degrees and place a bowl of hot water on the bottom of the oven.
  4. Baking bread:
  5. 10 minutes at 230 degrees with top and bottom heat
  6. 05 minutes at 230 degrees and circulating air
  7. 40 minutes at 200 degrees and top / bottom heat
  8. You can try a wide variety of creations with different grains as you wish. We usually add a tablespoon of flaxseed and sprinkle the bread with sesame before smoothing it with wet hands.

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