Burgdorf Wholemeal Bread

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 1 hr
Course Breakfast
Cuisine European
Servings (Default: 1)

Ingredients

For the dough: (pre-dough)

  • 300 g rye
  • 100 g wheat
  • 425 ml water, cold
  • 2 tablespoon sourdough, ripe seedlings, approx. 50-70 g

For the dough:

  • 425 g rye
  • 100 g wheat
  • 20 g salt
  • 300 ml water, lukewarm
  • Oat flakes, or rye flakes
Burgdorf Wholemeal Bread
Burgdorf Wholemeal Bread

Instructions

  1. Pre-dough (prepare the evening before):
  2. Finely grind the wheat and rye grains and mix in the sourdough. Add the cold water and stir everything well, let the sourdough stand overnight.
  3. Bread dough:
  4. Roughly grind the wheat and rye grains, add the ground grain, the salt and the lukewarm water to the finished sourdough mixture, mix everything well and let stand in a warm place for 4 hours.
  5. Grease a bread baking tin and sprinkle with rye or oat flakes, preheat the oven to 180 ° C top and bottom heat, pour the dough into the tins, sprinkle with flakes and bake for about 1.5 hours.
  6. Let the bread ripen for a day if possible before cutting.

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