Hearty Herb Bread from Rosinenkind
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 450 g sourdouh
- 500 ml water, lukewarm, approx.
- 5 tablespoon oil
- 650 g flour, (wheat flour)
- 200 g flour, (rye flour)
- 200 g flour, (6 rain)
- 3 tablespoon herbs, dried (e.g. bruschetta or sheep cheese seasoning)
- 10 g salt
Print Recipe
Pin Recipe Instructions
- Knead a homogeneous dough from all the ingredients and let it rest for 30 minutes.
- Knead again and work, shape into a loaf and let rise in a warm place for at least 2 hours. Preferably in a proofing basket.
- Preheat the oven to 250 °, tip the dough onto a baking sheet lined with baking paper and bake in the oven on the middle rack for 15 minutes, then turn the temperature down to 200 ° and finish baking (approx. 45 minutes, 60 minutes)
- The 6 grain flour is available in health food stores.
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