Hanseatic Bread
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 50 mins |
| Total Time | 3 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g items to be set
- 100 g rye flour, type 1150
- 100 ml water, lukewarm
For the dough:
- 400 g wheat flour, type 1050
- 150 g rye flour, type 1
- 100 g rye meal, (whole rain rye), finer
- 20 g salt
- 450 ml water, lukewarm
- 3 tablespoon sunflower seeds
- 3 tablespoon flaxseed
- 3 tablespoon sesame oil
- Bread spice mix
- yeast, 10 g
- some spelled flakes and oat flakes to sprinkle on
Print Recipe
Pin Recipe Instructions
- Mix the ingredients for the sourdough, cover with cling film and let stand for 16-20 hours at room temperature. Then add all the ingredients and slowly knead with the food processor for 10 minutes. Cover and let the dough rest for 30 minutes.
- Knead again thoroughly and pour into a greased loaf tin sprinkled with oat flakes. Brush with water and sprinkle with spelled flakes. Cover and let rise in a warm place for 1.5 hours. Bake in the preheated oven at 250 ° top / bottom heat on the second shelf from the bottom for 10 minutes, turn the stove down to 200 ° and bake for another 40 minutes (if necessary, do a tapping test).
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