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
Print Recipe
Pin Recipe Instructions
- 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.
- After rising, knead the dough with the rest of the water (possibly not all at once) to form a dough.
- Knead for at least 5 minutes.
- 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.
- 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.
- Bread is ready when you knock your knuckle on the floor and it sounds hollow.
- If you like, you can rub the crust with water after baking.
- Let cool on a wire rack.
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