Summary

Ingredients

• 450 g flour, (wholemeal spelled flour)
• 200 g flour, (spelled flour 630)
• 100 g spelled flakes, coarse
• 1 tablespoon flour, (barley malt flour)
• 500 g sourdouh
• 250 ml water, lukewarm
• 22 g salt
• 1 tablespoon spice mix for bread

Print Recipe Pin Recipe

Instructions

1. Mix the types of flour, add salt and bread spices, pour the sourdough over them and knead to a dough while adding the water. Do not add all of the water, but about 2/3 and then in stages. It is essential to pay attention to the consistency of the dough, as the amount of water always depends very much on the quality of the flour and can therefore only be approximate! Knead the dough until it separates from the edge of the dough and has a smooth consistency.
2. Cover the bowl with a clean cloth and set aside for 10 minutes.
3. Then knead the dough thoroughly on a countertop. Shape into a loaf of bread in the desired shape. Then place the dough top down in a proofing basket sprinkled with flour or a salad sieve or something similar covered with a cloth and dusted with flour. Cover and let cook in a warm place for 2 hours.
4. Preheat the oven to 225 ° C top and bottom heat. Place an ovenproof bowl with water on the bottom of the oven.
5. After the resting time, turn the dough out onto a baking sheet lined with baking paper and bake in the preheated oven at 225 ° C for 10 minutes. Then turn the temperature down to 175 ° C and bake the bread for another 50 minutes.
6. To test whether the bread is ready, take the bread out of the oven, turn it over and tap on the underside. If it sounds hollow, it is baked through.