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
Print Recipe
Pin Recipe Instructions
- Mix all ingredients and knead for 5 minutes.
- 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.
- Cook for about 90 minutes.
- Either run it over the mold once with a pin roller or pierce it several times with a fork.
- Bake at 250 ° until the desired browning is achieved and then bake at 180 ° for a total of 60 minutes.
- Swipe vigorously when shooting in and let off steam after 10 minutes.
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