Malt and Lard Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 55 mins |
| Total Time | 13 hrs 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- The evening before, feed 50 g ASG with 100 g wheat flour and 100 g water. Let stand for 12 hours.
- 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.
- 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.
- Baking: 250 ° C for 10 minutes with steaming twice
- Baking: falling to 200 ° C for 45 minutes, steaming once, evaporating after 30 minutes
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