Juicy Multigrain Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 16 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g douh, sourdouh start culture (saved from the last bakin)
- 300 g flour, rye flour type 1150
- 300 ml water, lukewarm
- 100 g rye, coarsely round
- 100 g barley, coarsely round
- 100 g oats, coarsely round
- 100 g wheat, coarsely round
- 300 g flour, spelled flour type 1050
- 2 tablespoons turnip tops, baking malt
- 20 g salt
- 100 ml water, lukewarm
Print Recipe
Pin Recipe Instructions
- The night before:
- Mix the sourdough starter with 300g rye flour type 1150 and 300 ml warm water and leave to stand overnight, covered. (for me in the oven, which is briefly heated to 50 ° C)
- Coarsely grind 100g each of rye, wheat, barley and oats and pour 400 ml of boiling water over them, cover and leave to stand overnight. (Breakfast piece)
- On the baking day (afternoon)
- Knead 300g spelled flour type 1050, baking malt (malt coffee), turnip tops, 20g salt, 100 ml warm water with the sourdough and the broth to a soft dough, let rise for 30 minutes, knead again briefly, put in a mold and mix for 1-3 hours ( depending on the quality of the sourdough) let rise until the bread has risen nicely.
- Put in the preheated oven at 250 ° (provide steam), reduce the temperature to 200 ° C and finish baking in approx. 1.5 hours (take the last 20 minutes out of the mold and turn over if necessary).
- Cover and leave to cool under a cloth and only cut the next day.
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