Delbrücker Grain Bread from Ketex
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 2 hrs 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 320 g sourdouh, rye sourdouh flour type 1150
- 165 g rye flour, 1150
- 325 g wheat flour, 1050
- 360 g water
- 16 g salt
- 50 g flaxseed
- 50 g sesame seeds, (roasted in a pan)
- 50 g sunflower seeds, (roasted in a pan)
- 10 g yeast, (if you like)
Print Recipe
Pin Recipe Instructions
- Make a brew:
- Pour 150 g of boiling water over all of the grains and leave to soak for at least 2 hours.
- Dough preparation:
- Knead all ingredients for 5 minutes. 30 min.
- Then shape the dough into a round shape and put the end up in a cooking basket.
- Cook without yeast for approx. 90 - 120 min.
- Cook with yeast for approx. 45 - 60 minutes.
- Before shooting in, wipe off with a baker`s brush (brown wipe) (cold water).
- Bake at 250 ° for 15 minutes and then bake for 40 minutes, falling to 180 °.
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