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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- Baking bread:
- 10 minutes at 230 degrees with top and bottom heat
- 05 minutes at 230 degrees and circulating air
- 40 minutes at 200 degrees and top / bottom heat
- 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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