Paderborn Country Bread from Ketex

by Editorial Staff

Summary

Prep Time 10 mins
Total Time 2 hrs 10 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 500 g sourdouh (rye flour 1150), 1 or 3 staes
  • 245 g rye flour, 1150
  • 120 g wheat flour
  • 255 g water
  • 15 g salt
  • 10 g yeast, if you like
Paderborn Country Bread from Ketex
Paderborn Country Bread from Ketex

Instructions

  1. Mix all ingredients and knead for 5 minutes.
  2. Put the dough to rest for 20 minutes and then put everything in a well-greased loaf pan (1 kg). Working with TA is as good as impossible.
  3. Cook for about 90 minutes.
  4. Either run it over the mold once with a pin roller or pierce it several times with a fork.
  5. Bake at 250 ° until the desired browning is achieved and then bake at 180 ° for a total of 60 minutes.
  6. Swipe vigorously when shooting in and let off steam after 10 minutes.

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