Small Country Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 3 hrs 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 270 g wheat flour
- 75 g wheat flour, (whole rain)
- 15 g yeast, (fresh)
- 1 pinch (s) sugar
- 1 ½ teaspoon salt
- 300 ml water, (lukewarm)
Also:
- Sunflower seeds or flax seeds
Print Recipe
Pin Recipe Instructions
- Put the two types of flour in a bowl, mix and make a well in the middle. Mix the yeast in a bowl with a pinch of sugar and some of the lukewarm water and stir. Now put this in the well and stir gently into the flour with your finger. Add the salt and the rest of the water and knead into a dough. You may need some more flour or water. For me, this information is so exactly correct.
- It should be a soft but non-sticky dough, which you then put on a lightly floured work surface and knead for about 5 minutes to form a nice elastic dough. Then it comes back into the bowl and you cover it. Now let it go in a warm place for about 1 - 1.5 hours. Or until it has doubled its volume.
- When this is done, spread a proofing basket with flour and put some sunflower seeds or some linseed on the bottom. Knead the dough briefly again and shape it into a round shape. Or depending on the shape of the proofing basket. Then you put the dough in it and cover it with a damp cloth. Let it go for another 45 minutes in a warm place. It should have increased in volume significantly.
- In the meantime, preheat the oven to 220 degrees and line a baking sheet with baking paper. The dough is then carefully tipped onto the prepared baking sheet and baked in the preheated oven for about 20-25 minutes.
- Steam briefly after placing in the oven.
- Remove after the baking time and let cool down completely on a wire rack.
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