Malt and Lard Bread

Summary

Ingredients

• 50 g items to be set
• 300 g wheat flour type 1050
• 200 g rye flour
• 100 g sunflower seeds
• 1 tablespoon baking malt
• 30 g lard
• 1 teaspoon salt
• 1 pinch (s) yeast, but only if the sourdough is weak
• 370 g water

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Instructions

1. The evening before, feed 50 g ASG with 100 g wheat flour and 100 g water. Let stand for 12 hours.
2. In the morning, remove 50 g of ASG and slowly knead the sourdough with the other ingredients for 10 minutes. Only add yeast here if the sourdough is too weak. Let the dough rest for 30 minutes.
3. Knead the dough briefly again and form a loaf of bread. Preheat the oven to 250 ° C. Make a cut into the loaf just before shooting in.
4. Baking: 250 ° C for 10 minutes with steaming twice
5. Baking: falling to 200 ° C for 45 minutes, steaming once, evaporating after 30 minutes