Farmers Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 55 mins |
| Total Time | 18 hrs 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the sourdough:
- 200 g rye flour type 1150
- 200 g water
- 50 g items to be set
For the dough:
- 400 g rye flour type 1150
- 200 g spelled flour type 630
- 320 g water, or buttermilk
- 20 g salt
- 2 teaspoons bread spice mix, to taste
- 5 g yeast, fresh
Print Recipe
Pin Recipe Instructions
- Make a sourdough from the first three ingredients and let it stand for approx. 16 hours at room temperature.
- Then remove 50 g of the sourdough and put it in a jam jar in the refrigerator as a topping.
- Knead the remaining ingredients with the food processor on the lowest setting. Let the dough rest for about 30 minutes. Then act the dough. The dough is a bit sticky, but it is still easy to work with. Then let rise in a proofing basket. (Do a finger test in between.) This can take approx. 60 minutes with the addition of yeast, without approx. 120 - 240 minutes.
- Preheat the oven to 250 ° C.
- Bake: The first 15 minutes at 250 ° C, on the middle rail. Spray into the oven a few times with the flower sprayer. Then bake the bread for 20 minutes at 200 ° C and then for another 20 minutes at 180 ° C.
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