Summary

Ingredients

• 2 tablespoon sourdough, (rye sourdough mixture)
• 250 g wheat flour, (1050 or 550 mixed with whole wheat)
• 300 ml water

For the dough:

• 600 g wheat flour, 550
• 150 g flour, whole wheat
• 4 teaspoons salt
• 1 teaspoon sugar
• 2 tablespoon olive oil or sunflower
• 300 ml water, approx.

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Instructions

1. This recipe was born out of necessity, because I ran out of rye flour. Mix the rye-St-approach with the wheat flour and water and let everything stand for approx. 18-20 hours. Can stand quietly at normal kitchen temperature. The next day then knead the resulting sourdough (possibly remove 2 tablespoon) with the two types of wheat flour, the salt, the sugar, water and the oil. Happened in my Kitchen-Aid and takes 4-5 minutes. Cover and let rise in the bowl for 2 hours (can be longer), also at room temperature. Then (the dough should have risen nicely), let it plop out of the bowl onto a lightly floured work surface, very carefully press it flat in the middle with the floured hand and then fold it from both sides to the middle, press a little more into shape and tighten slightly. Already place on the baking sheet. Let rise for another hour, cut into it and spray with water. Meanwhile, preheat the oven to 220 ° and insert the tray. Turn down to 180 ° and bake the bread for 50 minutes. According to Mr. Koelkast, one of the best wheat breads he has ever eaten. In any case, it was tasty, juicy and didn`t get old.