Mixed Rye Bread No. 1 À La Didi
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 3 hrs 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g rye flour type 1150
- 530 g wheat flour type 1050
- 20 g salt
- 3 g coriander powder
- 3 g anise powder
- 3 g fennel seeds
- 350 ml water, lukewarm
- 7 g dry yeast
- 1 teaspoon sugar
- 2 tablespoon sunflower oil
Print Recipe
Pin Recipe Instructions
- Mix the rye and wheat flour together. Put part of the flour in another bowl, make a well, pour the yeast and sugar into the well, add the water and stir gently with the flour. Let this dough rest until it bubbles.
- Add salt, spices, oil and pre-dough to the remaining flour, work everything into a dough and knead until the dough separates from the edge of the bowl. Let rise covered in a warm place for 2 hours.
- Knead the dough again, shape it into a loaf, place it on a baking sheet, cut a little, sprinkle with water and let it rest again until it has enlarged significantly.
- Place a bowl of water in the oven and heat the oven to 230 ° C. Bake the baking sheet with the loaf on the middle rack for 10 minutes, then spray again with water. Turn the temperature down to 200 ° C and bake for another 50 minutes. Spray with water and let cool.
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