Broom Bread

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 50 mins
Total Time 3 hrs 10 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 500 g wheat flour, type 550
  • 500 g wheat flour, type 812 or 1050
  • 200 g rye flour, type 1150
  • 100 g sourdouh, (rye)
  • 30 g bakin malt, (rye) or barley malt
  • 30 g salt
  • 1 cube yeast
  • 700 ml water, lukewarm
Broom Bread
Broom Bread

Instructions

  1. Put the flour and salt in a bowl and mix. Put the malt on the edge of the bowl. Crumble the yeast in the middle and mix with 200 ml of water. Let the dough rise covered.
  2. After rising, knead the dough with the rest of the water (possibly not all at once) to form a dough.
  3. Knead for at least 5 minutes.
  4. Then shape the dough (round) and place it lightly floured on a baking sheet, covered and let rise in a warm place for about 60 minutes.
  5. Preheat the oven to 250 ° (top / bottom heat) and bake the bread at this temperature for 20 minutes, then switch down to 190 ° and bake for another 30 minutes.
  6. Bread is ready when you knock your knuckle on the floor and it sounds hollow.
  7. If you like, you can rub the crust with water after baking.
  8. Let cool on a wire rack.

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