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
Healthy Multigrain Bread in Roman Pot
Healthy Multigrain Bread in Roman Pot

Instructions

  1. 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.
  2. 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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