Light and Airy Farmer`s Bread
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 850 g wheat flour
- 150 g rye flour
- 20 g salt
- 2 sachets dry yeast, if necessary 1 cube fresh yeast
- 20 g sourdouh
- 700 g water, attention! Grams - not ml
Print Recipe
Pin Recipe Instructions
- Mix the two types of flour with the finished sourdough, yeast and salt (dissolve fresh yeast in a little lukewarm water beforehand). Then add the water and knead and beat for about 10 minutes. Then cover the bowl and let rise for 30 minutes. After the 30 minutes, knead the dough again very well (approx. 5-10 minutes) and then e.g., put in a square baking pan.
- Switch on the oven and preheat to 250 ° C top / bottom heat. Let the dough rise in the pan until the oven has heated up. Then put in the oven. Bake for 15 minutes at 250 ° C, then switch back to 200 ° C and bake for 45 minutes.
- Tips:
- I myself only use coarse-grained sea salt, which I dissolve in 100 ml of hot water beforehand and then simply mix with the water for the dough. I and my family do not eat iodized and fluoridated table salt. But we also taste better with sea salt.
- If you let the dough rise covered, I recommend either putting a lid on it or putting the bowl in a garbage bag and closing it with a simple knot.
- This recipe is great for all kinds of flours. I have e.g., already taken 500 g wholemeal spelled flour and 500 g wheat flour. Or baked with whole grain meal. So depending on your mood. You can also make grains with it. However, I would soak them in water at least 1 day beforehand.
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