Summary

Ingredients

• 2 cubes yeast, fresh
• 150 ml water, lukewarm
• 1 teaspoon sugar
• 900 g flour, (wheat flour, type 550)
• 100 g flour, (rye flour, type 990)
• 250 ml water, lukewarm (adjust amount)
• 250 ml buttermilk, lukewarm
• 1 ½ tablespoon salt
• 20 g lard, warmed

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Instructions

1. Dissolve the yeast in the 150 ml water, add sugar and add to the flour mixture in the food processor. Mix briefly. Add the remaining ingredients and knead vigorously. Then let rise for approx. 45 minutes until the dough has doubled.
2. Knead again briefly on a floured surface, form a long loaf and wrap the end up in a floured cloth. Let rise again for about 15 minutes.
3. Place the loaf with the end up on a greased baking sheet and cut lengthways with a sharp knife. Let it rest for another 10 minutes and then bake for approx. 40 minutes in an oven preheated to 225 ° C. Pour a cup of hot water into the drip pan.
4. After baking, brush with boiled cornstarch to give it a nice shine.
5. I baked the bread on the pizza stone and it turned out great. Just like I remembered the Münsterländer farmer mares from earlier.