Farmer`s Bread with Turnip Tops
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 3 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g wheat flour type 1050, dark
- 200 g rye flour
- 7 g dry yeast
- 1 teaspoon salt
- 1 teaspoon turnip greens
- 350 ml water, lukewarm
Print Recipe
Pin Recipe Instructions
- Put the flours in a bowl and the salt on the edge. Make a small well and add the yeast. Put the turnip tops on top. Add the lukewarm water. Let stand for a moment until small bubbles form. Knead with the machine for about 7 minutes. The dough should come off the edge of the bowl very easily. If not, add flour or water.
- Put the dough in the oven at 35 degrees and let rise for 1 hour. When the dough has doubled, shape a loaf of bread and put it back in the oven. The dough, in turn, has to almost double in size.
- For baking, set the oven to 230 degrees and bake the bread for about 20 minutes. Brush the bread with lukewarm water in between. Turn down to 200 degrees and bake for 20 minutes.
- Do the knock test and test whether the bread sounds hollow from below and is thus completely baked.
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