Crispy Farmer's Bread

Summary

Ingredients

For the sourdough:

• 200 g rye flour type 1150
• 200 ml water, lukewarm

For the dough:

• 700 g rye flour type 1150
• 300 g wheat flour type 1050 or spelled flour
• 0.5 ½ pack fresh yeast
• 6 g suar beet syrup
• 3 teaspoons salt
• 250 g sourdouh
• 600 ml water, lukewarm
• 1 pinch (s) bread spice mixture, e.g., from Seitenbacher

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Instructions

1. The sourdough approach takes 3 days to prepare.
2. Mix 50 g rye flour 1150 with 50 ml lukewarm water until smooth. At room temperature e.g., Let rest for 1 day in a clean jam jar. Do not close the jar completely because of fermentation.
3. Mix again 50 ml of lukewarm water with 50 g of rye flour 1150, stir in the water first and then the flour. Add the mixture to the mixture, stir smoothly and leave to rest for another day.
4. Mix 100 ml of lukewarm water with 100 g of rye flour 1150, add to the mixture, stir until smooth and let rest for another day.
5. You can keep the rest in the refrigerator for about 6 days, after which you should feed it at the latest.
6. For the bread dough:
7. Weigh in the flour in a large bowl and mix. Add the other ingredients and mix well until the dough no longer sticks to your hands. Otherwise, add a little more wheat flour until the stickiness goes off your fingers and the dough becomes a smooth lump.
8. Lightly flour the outside of the dough and cover and leave to rest in a warm place for 1 - 2 hours.
9. Do not knead vigorously after the rest period so as not to destroy the fluffiness.
10. Carefully shape the bread from the dough and score with a knife. You can also bake 2 smaller loaves of it.
11. Preheat the oven to 250 ° C, place a casserole dish filled with water on the bottom of the oven and let the oven evaporate.
12. Then slide the bread into the middle rack and bake for about 20 minutes. Then take out the baking dish, turn the oven down to 230 ° C and bake for another 15-20 minutes until the bread looks nice and crispy.
13. Let cool down on the wire shelf.