Mix the lukewarm water with the vinegar and yeast, dissolve the salt in it. Then add the flour and the sourdough extract and knead into a homogeneous dough with the kneading knuckle of the food processor (add a little more flour if necessary). Coarsely crush the spices in a mortar and knead them in. Cover and let rise in the bowl for approx. 40 minutes.
Knead the dough well again, form a loaf and place in a floured rattan basket. Let rise again for a good 40 minutes. The dough must show cracks all around, then it has risen enough.
Preheat the oven in good time to 250 ° C medium heat and place a bowl with water in it for the water to form.
First bake for about 15 minutes at 250 ° C with strong steam, then for about another 35 minutes at 225 ° without steam (remove bowl). The bread is ready as soon as it sounds hollow when you tap the underside.
Then let the bread cool down on a rack so that the vapors can escape.
Note: Can be cut after approx. 1 hour cooling time. It is as crispy as fresh from the bakery in the morning. However, it doesn`t get really aromatic until the next day.
Tip: Of course you can use ½ wheat flour and ½ rye flour to make a mixed bread.
Ingredients
Print Recipe
Pin Recipe