Inge`s Everyday Bread
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr |
| Total Time | 1 d 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the sourdough:
- 300 g rye flour type 1150
- 300 g water
- 50 g items to be set
For the main dough:
- 300 g rye flour type 1150
- 250 g wheat flour type 1050
- 150 g spelled flour type 630
- 20 g salt
- 400 g water
- 10 g yeast, only for youn products
Print Recipe
Pin Recipe Instructions
- For the sourdough, mix the rye flour with the water and the topping well the day before and cover and let ripen for 24 hours at room temperature.
- The next day, remove 50 g from the sourdough and place in the refrigerator for the next bread.
- Put the rest of the sourdough in a large mixing bowl. Mix in the flour and the remaining ingredients. Knead everything with the mixer for about 5 minutes. Cover the dough and let rise for 30 minutes.
- Then place the dough on a floured baking surface, work with floured hands, shape into a loaf and place in a floured proving basket. Cover and leave the loaf to rise to about twice its size.
- Preheat the oven to 250 ° C top / bottom heat. Push in the drip pan at the very bottom.
- Turn the dough out onto a baking sheet lined with parchment paper.
- Put the bread in the oven and bake for 15 minutes, pouring a glass of water onto the hot drip pan at the beginning (steaming). Brush the bread with water, turn the oven down to 200 ° and bake the bread for another 45 minutes.
- Take the bread out of the oven and tap on the bottom of the bread. If it sounds hollow, the bread is finished baked.
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