Hearty Spring Bread with Sourdough
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 3 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g items to be set
- 400 g rye flour (type 1150)
- 500 ml water, warm (approx. 40 ° C)
- 200 g rye meal
- 300 ml water, hot
- 200 g wheat flour, whole rain
- 300 g spelled flour (type 630)
- 50 g sunflower seeds
- 50 g flaxseed
- 50 g cereal flakes, mixed (oats, barley, wheat, spelled, rye)
- 200 g herb quark
- 10 g yeast
- 25 g salt
- 250 ml water, warm, possibly a little more or less
- some fat for the shape
- some rye meal for the mold
Print Recipe
Pin Recipe Instructions
- 24 hours beforehand, stir 100 g of sourdough pieces with 400 g of rye flour (type 1150) and 500 ml of water (approx. 40 ° C) and leave to stand at room temperature.
- 12 hours beforehand, stir 200 g rye meal with 300 ml hot water and let stand covered.
- Remove 100 g of sourdough on the baking day and store in a screw-top jar in the refrigerator for the next sourdough.
- I weigh 300 g of the sourdough. I usually use the rest on another bread on the same day or, apart from the ingredients for the sourdough, I take everything twice and make several loaves of this bread.
- Put 300 g sourdough, the soaked rye meal, whole wheat flour, spelled flour, sunflower seeds, linseed, flake mixture, herbal quark and salt in a mixing bowl.
- Dissolve the yeast in 200 ml of warm water and add. Mix with the food processor to a soft dough. If the dough is too dry (and too firm), add the remaining 50 ml of water. It should be a rather soft dough, but not runny.
- Stir the mixture for a good 5 minutes, then cover and let rise in the bowl in a warm place for about 60 minutes until the volume has increased.
- Grease the baking pan (s) and sprinkle with rye meal. I like to take 2 mini spring molds, each 20 cm in diameter, then the loaves are not that big. Distribute the dough in the mold (s), smooth it out a little with wet hands and sprinkle with ground rye. Let stand covered again for about 30 - 60 minutes in a warm place.
- Preheat the oven to 250 ° C (top / bottom heat). Bake the bread on the middle rack for 10 minutes. Spray vigorously (steam) into the oven with a water spray bottle. I repeat this process about 5 times in the first 30 minutes.
- After 10 minutes, reduce the oven temperature to 230 ° C and bake the bread for about 50 minutes. If it gets too dark, cover with aluminum foil.
- These details fit exactly for my oven. Since the ovens can be very different, it is also possible that, depending on the oven, the bread takes a little longer or is ready sooner. I always follow the knock test. If the bread sounds hollow when you knock it on the ground, it is baked through.
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