Koelkast`s House Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g sourdouh
- 300 g flour (rye flour 1370)
- 250 g flour (wholemeal spelled flour)
- 250 g flour (wheat flour 1050)
- 25 g salt
- 1 tablespoon honey
- 1 tablespoon pumpkin seed oil as desired
- water
- possibly sunflower seeds
- possibly nuts
- possibly sesame, mustard seeds
- possibly yeast (dry yeast)
- possibly cornstarch
Print Recipe
Pin Recipe Instructions
- The sourdough is prepared the day before. I take approx. 2 tablespoon. Anstellgut, stir this with 200 g of rye flour 1370 and enough water to make a dough with the consistency of a waffle dough, i.e. between 200 and 230 ml. I let it ferment overnight, covered.
- The next day I knead the resulting amount of sourdough (minus 2 tablespoons, which I store in the fridge for my next bread) with all types of flour, salt, honey, possibly pumpkin seed oil and enough water to make a nice, non-sticky dough. This is a bit a matter of feeling, it also depends on how moist the sourdough is and which types of flour you use. Here it should be between 350 and 500 ml of water. I let the dough knead in the food processor for about 5 minutes and then let it stand for about 30 minutes before processing it further.
- After the first resting time, I then continue kneading by hand, so I can better decide how much flour to knead in. Just don`t mix in too much more flour, just as much as the dough needs to prevent it from sticking to the work surface.
- When kneading, I always take the outer edge of the round piece of dough and pull it back to the center with my fingertips, where I then press it down with the ball of my hand. While turning, I continue around the dough in this shape until the dough is nice and smooth and firm. With a round bread, I turn the dough ball on the dough-closing side (turn it) and then quasi grind my bread a little, that is, I push the outer edges inwards while turning and tighten them a little Surface.
- Usually I can then let the bread rise without the proofing basket (directly on baking paper as a precaution) and bake it. If you want to be sure, turn the bread over again and let it rise (end again above) in a proofing basket powdered with a starch / flour mixture. This can take several hours, but it can also be done relatively quickly, depending on the quality of the sourdough and the temperature.
- To vary the bread I mix in seeds, e.g. sunflower seeds, pumpkin seeds, sesame seeds, but also mustard seeds. A nut mix also tastes good.
- If I`m in a hurry, I immediately add a sachet of dry yeast at the beginning. This causes it to rise really quickly and my bread is ready to bake after an hour. Baking mixes that may still be available can also be baked in an excellent proportion. The result is bread that always tastes different.
- After preheating, I usually throw the bread straight out of the proofing pan onto the baking sheet lined with baking paper (or use a slider to shoot the bread I left with baking paper in the oven). With a bread knife I then cut the surface 4 - 5 times at an angle and spray everything well with water, including the baking paper.
- I bake my bread at 220 ° (preheated) for 10 minutes, then switch to 180 ° and finish baking it for another 50 minutes. It is not cut until the following day. It stays juicy for a long time.
- This mixture results in a very juicy bread, which everyone has so far tasted good. Day children live in our household who also love bread.
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