Country Bread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g water, warm
- 8 g yeast
- 50 g natural yourt
- 700 g wheat flour type 1050
- 100 g rye flour
- 2 teaspoons, heaped salt
- 1 tablespoon balsamic vinegar, lighter
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in water, then add the remaining ingredients and knead everything well. Put the dough in a floured bowl with a lid. Dust with flour and let rise in a warm place for at least 1 hour (the bread is even better if you walk 2 to 3 hours).
- Then fold the dough about 10 times. Flour again and again in between, because it sticks at first, but that disappears after each flour and folds. For baking, place in a well-floured Ultra or Römertopf, flour again and then place in the cold (!) Oven with the lid closed.
- Bake at 220 ° C for about 50 minutes, then remove from the pot and brown in the oven for another 10 minutes.
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