Pain De Nikolaz
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 3 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 325 g flour (wheat flour)
- 125 g flour (whole wheat flour)
- 125 g flour (buckwheat flour)
- 125 g flour (rye flour)
- 20 g flour for dustin
- 40 g yeast
- 500 ml water, adjust the amount if necessary
- 1 tablespoon salt
- 0.5 teaspoon ½ coriander, ground
- Butter for the baking sheet
- Milk for brushing
- 1 teaspoon sugar
Print Recipe
Pin Recipe Instructions
- Mix the flour and sift into a bowl. Press an indentation in the middle. Crumble in the yeast and add the sugar. Mix 1/4 of the water (lukewarm) with the yeast, dust with flour and cover and let rise in a warm place for 20-30 minutes.
- Then add the remaining warm water, salt and coriander and knead into a dough. Cover and let rise for one to two hours until the volume has doubled. Grease a baking sheet, knead the dough again and form one or two round loaves (per recipe). Let rise again on the baking sheet for about 1/2 hour.
- Score the top crosswise with a knife, brush with milk and place in the oven preheated to 190-200 ° for about 1 1/4 hours (about an hour`s baking time for 2 loaves).
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