Mixed Spelled Bread with Hearty Crust
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 3 hrs 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g sourdouh, (rye T 1150)
- 350 g spelled flour, T 1050
- 250 g wheat flour, T 812 or 1050
- 200 g rye flour, T 1150
- 500 ml water, lukewarm
- 1 teaspoon, sprinkled coriander, acc.
- 20 g salt
- 10 g yeast,
- 50 ml beer, dark (not cold), for the bread crust
- 2 g yeast, fresh
- 30 g rye flour, T 1150
Print Recipe
Pin Recipe Instructions
- Mix the ingredients for the bread crust thoroughly and let stand for 30 minutes at room temperature.
- In the meantime, slowly knead the remaining ingredients in the food processor for 10 minutes and leave to rest in the bowl for 30 minutes. Then knead again thoroughly. Place in a proving basket (sprinkled with a little flour) and let rise covered for 2 hours until small cracks appear.
- Overturn on a baking sheet and coat everything thickly with the beer paste. Bake in the preheated oven at O / U 250 ° on the 2nd shelf from the bottom for 10 minutes, switch down to 200 ° and bake for another 25 minutes (if necessary, do a tapping test).
- The bread weighs around 1.5 kg and tastes very good even without a beer crust. If that`s too big for you, you can divide the dough and bake two loaves of bread from it.
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