Delfina`s Hearty Farmer`s Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 55 mins |
| Total Time | 3 hrs 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough: (swelling piece)
- 50 g pumpkin seeds
- 50 g sunflower seeds
- 100 g water
For the dough:
- 600 g sourdouh (rye)
- 270 g rye flour, type 1150
- 100 g wheat flour, type 1050
- 200 g water
- 15 g salt
- 10 g yeast
Print Recipe
Pin Recipe Instructions
- For the source piece, roast the kernels and pour the water over them while it is still hot. Let soak for at least 1 hour.
- After swelling, pour off excess water and place the seeds with the remaining ingredients in a food processor. Process everything with the spiral mixer on level 2 in 7 minutes to a smooth dough. Cover and let rest for 30 minutes. Now work first round and then long on a well-floured work surface. Warning, the dough is very soft! Place well covered in a proofing basket and cook for approx. 1 hour.
- In the meantime, preheat the oven to 250 ° C top / bottom heat.
- At the end of the cooking, push in the bread with a lot of steam, cut into the surface as desired. Bake for 15 minutes. Now lower the temperature to 200 ° C and bake the bread in another 40 minutes.
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