Hermann Bread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 3 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 240 g whole wheat flour
- 210 g flour (wheat flour 1050)
- 0.5 teaspoon ½ salt
- 1 point yeast (dry yeast or /2 cube fresh yeast)
- 175 g wheat sourdouh (Hermann)
- 300 ml water
Print Recipe
Pin Recipe Instructions
- Stir everything together, let rise for about 2 hours, put in a greased dish (the dough was a bit soft, I took a glass bowl and additionally lined it with oat flakes for the sake of appearance), let rise again (1/2 - 1 hour), at 190 ° Bake C for about 40 minutes.
- You can also just use 450 g of one type of flour.
- I tell you: DELICIOUS !!!
- More sweet than hearty in taste, but not as sweet as mare bread.
- And what makes me happy: I can bake my Hermann as bread and not just as a cake!
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