Summary

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

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Instructions

1. First dissolve the yeast in lukewarm water. With Thermomix: 2 min / 37 ° C / hour 1.
2. For all bakers without a Thermomix: simply use lukewarm water to dissolve the yeast before adding the remaining ingredients.
3. Then add all the other ingredients and knead everything for 5 minutes at a kneading speed.
4. The bakers without Thermomix can do it too. It`s quite a soft, sticky batter.
5. 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.
6. 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.
7. 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.