Chrissi`s Breakfast Bread
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g sourdouh
For the dough:
- 2 teaspoons dry yeast
- 250 ml water, lukewarm
- 1 tablespoon salt
- 3 tablespoon oil, (rapeseed oil)
- 2 tablespoon cane sugar
- 1 tablespoon flour, (barley malt flour)
- 250 g flour, (whole wheat flour)
- 200 g flour, (wheat flour 405)
- 300 g flour, (wholemeal rye flour)
- Corn flour, coarse
Print Recipe
Pin Recipe Instructions
- Prepare the sourdough the day before using 60g pretzel, 250g wholemeal wheat flour and 250g lukewarm water.
- Mix the dry yeast with some of the lukewarm water in a large bowl. Add the sourdough, salt, 2 tablespoons of rapeseed oil, raw cane sugar and barley baking flour and stir everything thoroughly.
- Gradually add types of flour and knead everything together with the rest of the water to a firm dough. (Please only add water in stages! The water information can only be an approximate indication, as the water absorption varies greatly from flour to flour!)
- Kneading takes at least 10-15 minutes by hand. If necessary, add a little more flour. Finally, shape the dough, which has been quite firm due to the rye flour, into a ball.
- Grease a bowl with the leftover tablespoon of rapeseed oil. Turn the dough all around in the oil so that it is completely covered with oil. Cover with a clean cloth and let rise for an hour in a warm, draft-free place. The volume of the dough should have increased significantly during this time.
- Sprinkle a baking sheet generously with corn flour.
- After rising, knead the dough briefly again on a floured surface and divide in half.
- Each of the two pieces of dough work into an oval bread.
- Place the two loaves of bread side by side on the baking sheet with the dough end facing down and leaving enough space. Cover again with a clean cloth and let rise again for about 30 minutes in a warm place until they have doubled their volume.
- Preheat the oven to 200 ° C top and bottom heat. Place an ovenproof dish with water on the bottom of the oven.
- Now cut into the bread on the surface with a very sharp knife 4 times at an angle at a distance of about 3cm and about 5mm deep.
- Bake on the middle rack for about 40 minutes.
- Then fall onto a wire rack and do the knock test! If the bread sounds hollow when you tap the underside, then it is baked through.
- Let it cool down and let it rest for at least 4-6 hours before cutting.
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