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
Koelkast`s House Bread
Koelkast`s House Bread

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

Also Like

Koelkast`s Fruit Bread

The perfect koelkast`s fruit bread recipe with a picture and simple step-by-step instructions. More...

Koelkast`s Wheat Bread

The perfect koelkast`s wheat bread recipe with a picture and simple step-by-step instructions. More...

Regina`s House Bread

The perfect regina`s house bread recipe with a picture and simple step-by-step instructions. More...

Koelkast`s Mixed Wheat Bread

The perfect koelkast`s mixed wheat bread recipe with a picture and simple step-by-step instructions. More...

Bavarian House Bread

The perfect bavarian house bread recipe with a picture and simple step-by-step instructions. More...

Koelkast`s Chicken Legs

The perfect koelkast`s chicken legs recipe with a picture and simple step-by-step instructions. More...

Koelkast`s Chocolate Cake

The perfect koelkast`s chocolate cake recipe with a picture and simple step-by-step instructions. More...

Koelkast`s Christmas Turkey

The perfect koelkast`s christmas turkey recipe with a picture and simple step-by-step instructions. More...

Koelkast`s Pasta Sotto

The perfect koelkast`s pasta sotto recipe with a picture and simple step-by-step instructions. More...

Koelkast`s Spaghetti Carbonara

The perfect koelkast`s spaghetti carbonara recipe with a picture and simple step-by-step instructions. More...

Koelkast`s Zucchini Pancakes

The perfect koelkast`s zucchini pancakes recipe with a picture and simple step-by-step instructions. More...

House Style Black Bread

The perfect house style black bread recipe with a picture and simple step-by-step instructions. More...

Sabine`s House Friend

The perfect sabine`s house friend recipe with a picture and simple step-by-step instructions. More...

Koelkast Sauerbraten

The perfect koelkast sauerbraten recipe with a picture and simple step-by-step instructions. More...

Koelkasts Tzatziki

The perfect koelkasts tzatziki recipe with a picture and simple step-by-step instructions. More...

Koelkast`s Potatoes from Oven

The perfect koelkast`s potatoes from oven recipe with a picture and simple step-by-step instructions. More...

House Cake

The perfect house cake recipe with a picture and simple step-by-step instructions. More...

House Friends

The perfect house friends recipe with a picture and simple step-by-step instructions. More...

“House of the Spider”

Prepare a liver cake and decorate it with a cobweb. Cook: 1 hour Servings: 8 Ingredients Beef liver – 0.5 kg Eggs – 2 pcs. Flour – 3 tbsp Milk (a little, for pancake dough) – 30 ml (how much it will take) Carrots – 2 pcs. Bulb onions – 2 pcs. Mayonnaise –...

Witch House

The perfect witch house recipe with a picture and simple step-by-step instructions. More...

Comments for "Koelkast`s House Bread"