Delfina`s Crusty Curd Bread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 50 mins |
| Total Time | 5 hrs 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough: (Brühstück)
- 100 g rye meal, medium
- 125 g boilin water
For the dough:
- 180 g sourdouh, (rye sourdouh)
- 50 g rye flour, type 11
- 250 g wheat flour, type 1050
- 75 g low-fat quark
- 8 g yeast, fresh
- 10 g salt
- 80 g water
- Flakes, 5-grain for sprinkling
Print Recipe
Pin Recipe Instructions
- For the broth, pour the water over the grist and let it soak for 3 hours. Now process all ingredients in the food processor with the spiral mixer for 8 minutes to form a smooth dough. Let rest well covered for 30 minutes. Now work the dough first round, then elongated on a floured work surface. Spray with water and roll in the 5-grain flakes. Put the end down in a proofing basket and cook well covered for 60 minutes. Preheat oven to 260 ° O / U. After cooking, turn the dough onto the hot baking stone (if necessary on a tray). Steam well and bake for 10 minutes. Now reduce the temperature to 210 ° and bake the bread for another 40 minutes.
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