Rhön Country Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g sourdouh (rye)
- 300 g rye flour, 997
- 500 g wheat flour, 1050
- 450 ml water
- 10 g yeast
- 1 teaspoon sugar
- 20 g salt
- 2 tablespoon caraway seeds
- 1 teaspoon caraway powder
- 1 teaspoon coriander powder
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in the lukewarm water with the sugar. Then add the remaining ingredients and knead with the food processor for 5 - 7 minutes. Cover and let rise for a good 2 hours until the dough has visibly enlarged.
- Then fold well on a floured surface, place in a proofing basket and let rest for another 30 - 60 minutes.
- Preheat the oven to 230 °. Tip the bread onto the baking sheet lined with baking paper. Spray with water, slide in and reduce the temperature to 200 ° after 15 minutes. In the meantime, spray several times with water and bake for another 45 - 50 minutes.
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