Heaven and Earth Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 2 hrs 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g rye flour, type 1150
- 350 g wheat flour, type 1050
- 1 pack sourdough, (rye sourdough)
- 1 tablespoon salt
- 1 teaspoon sugar
- 0.5 ½ cube yeast, fresh
- 75 g mashed potatoes powder
- 1 apple
- 1 tablespoon, heaped fried onions
- some wheat flour
- water
Print Recipe
Pin Recipe Instructions
- Knead the flour, the sourdough, the salt, the sugar, the crumbled yeast, the puree powder and 250 ml of lukewarm water for approx. 5 minutes to form a smooth dough. Then peel the apple and grate the pulp, briefly fold in the fried onions. Cover and let the dough rise for approx. 30 minutes.
- After half an hour, knead the dough again and shape it into a ball, then brush with water and roll in a little flour. Let the bread rise for another 30 minutes on a baking sheet lined with baking paper.
- Preheat the oven to 220 ° C circulating air (240 ° C top / bottom heat). Bake the bread at the bottom of the oven for about 10 minutes, then switch to 180 ° C and finish baking for about 35 minutes. Let the bread cool down.
- I like it best only with butter.
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