Delfina`s Gold Grain
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 5 mins |
| Total Time | 3 hrs 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 130 g millet, (olden millet), for the broth and
- 130 g boilin water
- 70 g spelled, round rains, for the cookin piece and
- 100 g water
For the dough: stock and cooking piece and
- 450 g sourdouh, (rye sourdouh)
- 250 g rye flour, type 1150
- 50 g water
- 10 g yeast, fresh
- 14 g salt
- 10 g malt extract, (barley)
Print Recipe
Pin Recipe Instructions
- For the broth, pour the boiling water over the golden millet and let it soak for 1 hour.
- For the cooking piece, bring the spelled grains to the boil with the water in a saucepan and cook until all the liquid has evaporated. Let cool down.
- Now process the broth, the cooking piece and the remaining ingredients in the food processor with the spiral mixer in 7 minutes to a smooth dough.
- Put the dough in an oiled loaf tin and cover it well and let it cook for about 1 1/2 hours.
- In the meantime, preheat the oven to 250 ° O / U. Put the pan in the oven with plenty of steam and bake the bread for 15 minutes. Now switch the temperature down to 180 ° and bake the bread for another 50 minutes.
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