Crunchy and Juicy Farmer`s Crust
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 ½ cube yeast, fresh
- 350 g water
- 2 teaspoons salt
- 1 teaspoon sugar beet syrup
- 1 teaspoon baking malt
- 2 tablespoon sunflower oil
- 400 g wheat flour type 550, or spelled flour
- 100 g wheat flour type 1050, or spelled flour
- 60 g rye flour type 1150
Print Recipe
Pin Recipe Instructions
- First dissolve the yeast in lukewarm water. With Thermomix: 2 min / 37 ° C / hour 1.
- For all bakers without a Thermomix: simply use lukewarm water to dissolve the yeast before adding the remaining ingredients.
- Then add all the other ingredients and knead everything for 5 minutes at a kneading speed.
- The bakers without Thermomix can do it too. It`s quite a soft, sticky batter.
- Then use the spatula to pour the dough into a floured bowl. Dust the dough with flour and close with a lid. Min. Let rise for 1 hour.
- Place the dough on the floured work surface and fold it up ten times. Shape a loaf of bread and place in the greased and floured roasting pan or dry Roman pot. Dust again with flour, this gives the rustic look. Make a cut with a sharp knife.
- Put the lid on and put in the cold oven. Bake at 240 ° C for about an hour. Then remove the lid and bake for another 8-15 minutes until the desired brown color.
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