Mexico Bread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 225 g rye flour, type 997
- 325 g wheat flour, type 550
- 20 g yeast, fresh
- 125 ml milk, lukewarm
- 175 ml water, lukewarm
- 0.5 teaspoon ½ salt
- 1 teaspoon honey
- 1 teaspoon chili powder, ground
- some garlic powder
- 100 g paprika (strips), pickled
- 75 g corn
- 3 peppers, pickled
Print Recipe
Pin Recipe Instructions
- Knead a dough from the two types of flour, yeast, salt, milk, water, chilli, garlic powder and honey. Drain the paprika strips, pepperoni and corn well. Cut the paprika and pepperoni into small pieces and knead everything carefully into the bread dough. Possibly work in a little more flour if the dough is too sticky. Cover and let rise for an hour.
- Knead the dough again and place in a prepared loaf pan, cut diagonally and let rise for another half an hour.
- Preheat the oven to 220 ° C. Bake the bread in the preheated oven for 10 minutes at 220 ° C, then switch down to 200 ° C and bake for another 25 minutes.
- Take out of the mold and let cool down.
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