Eifel Crime Novels Are Very Simple Mixed Bread
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr |
| Total Time | 4 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 550 g sourdouh (rye)
- 400 g water
- 2 teaspoons salt
- 800 g wheat flour
Print Recipe
Pin Recipe Instructions
- For Thermomix users: only take half of the specified amount and, if necessary, knead in two stages.
- Mix the sourdough with water and salt thoroughly, add flour, knead vigorously. (Thermomix 5 minutes / bread setting).
- Let the dough rest for 1/2 hour, knead again by hand, shape into a loaf and let rise with the end up in a proofing basket or other suitable container. This can take up to 2 hours, the dough should have enlarged significantly.
- Attention: the dough is slightly sticky, please do not knead in additional flour.
- Heat the oven to 250 ° (top and bottom heat) while heating a baking sheet on the bottom rack. When the temperature is reached, turn the dough out of the proofing basket onto the baking sheet and cut the top crosswise with a sharp knife. Put the tray in the oven and steam it vigorously.
- After 10 minutes, reduce the temperature to 220 °, after another 1/4 hour lower it to approx. 180 °.
- Total baking time 1 hour.
- Tip:
- Line the proofing basket or bowl with oiled cling film before the dough comes in.
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