Summary
| Prep Time | 25 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 430 g water, lukewarm
- 20 g fresh yeast
- 20 g suar beet syrup
- 500 g wheat flour type 550
- 120 g wheat flour type 1050
- 80 g rye flour type 1150
- 15 g salt
- 15 g oil
- 1 ½ teaspoon baking malt
- Fat and flour for the mold
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in the lukewarm water (approx. 37 ° C), then add the sugar beet syrup. Mix everything for 2 minutes. Then add the remaining ingredients and knead everything with the dough hook for about 5 minutes. Let the dough rise in a warm place for 1 hour. In summer on the windowsill or in the stove with the lights on. In winter I put it on the heater.
- Soak a Roman pot for 10 minutes, then grease and dust with flour. This makes it easier to loosen the bread after baking. Shape the dough into a loaf and place it in the Römertopf.
- Place the Römertopf in the cold oven and bake at 240 ° C top / bottom heat for 60 minutes.
- Tip: If you want, you can knead grains into the dough. My kids love sunflower seeds.
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