Semi-white Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 3 hrs 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g wheat flour, type 550
- 300 g rye flour, type 997
- 200 g wheat flour, type 1050
- 0.5 ½ cube fresh yeast (21 g)
- 4 teaspoons salt
- 600 ml water
Print Recipe
Pin Recipe Instructions
- Crumble fresh yeast in a bowl and sprinkle 4 teaspoons of salt over it. Wait until the yeast has liquefied. Can take about 10 minutes.
- Then mix the types of flour. Add water, lukewarm or cold, to the yeast. Add flour. Knead for 8 minutes with the food processor. Place in a bowl sprinkled with flour and let rise.
- After the dough has enlarged, knead and shape again. Place on a baking sheet lined with baking paper, cut into it and spray with water or turn in flour. Put the middle rail in the cold oven and let it rise to 50 ° C for 15 minutes on top / bottom heat. Then turn up to 215 ° C, bake at this temperature for 45 minutes, then switch off, leave in the oven for 15 minutes. Take it out, spray it with water and let it cool on a rack.
- Tip: you can also knead in mashed potatoes, dairy products such as yogurt, quark, etc., also bread spices, herbs, fried onions, seeds and nuts.
- Please be careful with the water, it is better to add a little less first and then gradually more until a smooth batter is formed. It shouldn`t be sticky.
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