Delfina`s 6-grain Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 55 mins |
| Total Time | 4 hrs 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 220 g sourdouh (rye)
For the dough: (Brühstück)
- 100 g rain (five-rain mixture), crushed
- 50 g cereal flakes (five-rain mixture)
- 25 g millet
- 200 g water, boilin
For the dough:
- 80 g rye flour, type 1150
- 250 g wheat flour, type 1050
- 25 g semolina (soft wheat)
- 5 g suar beet syrup
- 10 g lecithin
- 13 g yeast
- 15 g salt
- 160 g water
- Oil, for the mold
- Cereal flakes (five-grain mixture), for sprinkling
Print Recipe
Pin Recipe Instructions
- For the brew, mix the ingredients together well and cover and leave to soak for at least 2 hours, but preferably overnight.
- The next day, knead the broth, the sourdough and all the ingredients for the dough with the spiral mixer of the food processor for 5 minutes on level 2.
- Spread a loaf pan well with neutral oil. Pour in the dough and smooth it out with damp hands. Sprinkle with five-grain flakes and place well covered to cook. After 35 minutes, cut into the dough lengthways and leave to rise well covered for another 15 minutes.
- Meanwhile preheat the oven to 250 ° O / U. After cooking, place the bread in the oven with plenty of steam and bake for 15 minutes. Let off the steam and reduce the temperature to 210 ° and bake for another 40 minutes.
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