Crispy Farmer`s Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 3 hrs 3 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- The sourdough approach takes 3 days to prepare.
- 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.
- 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.
- 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.
- You can keep the rest in the refrigerator for about 6 days, after which you should feed it at the latest.
- For the bread dough:
- 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.
- Lightly flour the outside of the dough and cover and leave to rest in a warm place for 1 - 2 hours.
- Do not knead vigorously after the rest period so as not to destroy the fluffiness.
- Carefully shape the bread from the dough and score with a knife. You can also bake 2 smaller loaves of it.
- Preheat the oven to 250 ° C, place a casserole dish filled with water on the bottom of the oven and let the oven evaporate.
- 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.
- Let cool down on the wire shelf.
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