Fine Country Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the dough: (pre-dough)
- 125 ml water, lukewarm
- 0.5 ½ cube fresh yeast or 1 sachet dry yeast
- 0.5 tablespoon ½ sugar
- 100 g flour, 550
For the dough:
- 400 g wheat flour, 550
- 250 g rye flour, 1150
- 1 tablespoon honey
- 1 tablespoon salt
- 350 ml water, lukewarm
Print Recipe
Pin Recipe Instructions
- Preparation:
- For the pre-dough, dissolve the yeast in approx. 40 ml (1/3) of the water and wait a moment; then mix with the sugar, flour and the rest of the water to a stiff pulp, leave to rise for approx. 45 minutes.
- After the time, mix the flour, water, honey and salt with the pre-dough and stir to form a smooth dough. Dust the dough with flour and let rise for about 60 minutes, then knead and let rest for another 10 minutes.
- Dust the baking sheet with flour, form loaves (the amount of dough is good for 2 loaves of bread!) And cover with a tea towel on the baking sheet and let rise for about 30 minutes. Make an approx. 3 cm deep incision lengthways at the top of the bread blanks.
- Bake in the preheated (!) Oven to 250 ° O-U heat for about 10 minutes, reduce the heat to 175 ° and bake for another 15 minutes.
- Take out of the oven, cover with a tea towel on a baking rack and let cool down.
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