Healthy Multigrain Bread in Roman Pot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g wheat flour, type 405
- 50 g potato flour
- 100 g rye flour (whole rain)
- 150 g wholemeal spelled flour
- 400 ml water, lukewarm
- 1 packet yeast, fresh
- 2 teaspoons sugar
- 1 teaspoon salt
- some wheat flour to sprinkle the baking pan
- some vegetable oil to grease the baking pan
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in water with sugar, add the wheat flour and mix. Keep the pre-dough warm and let rise for 30 minutes. Mix salt with other types of flour and add to the pre-dough. Let the dough rise for another 30 minutes.
- In the meantime, grease the Römertopf and sprinkle with flour. Put the dough in the Römertopf. Place the pot in the oven preheated to 200 degrees and bake for about 1 hour. Then cover with a leaky lid and allow to cool for about 5 - 10 minutes.
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