Summary

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

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Instructions

1. 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.
2. 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.
3. Place the Römertopf in the cold oven and bake at 240 ° C top / bottom heat for 60 minutes.
4. Tip: If you want, you can knead grains into the dough. My kids love sunflower seeds.