Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 3 hrs 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 100 g sourdouh, (wheat sourdouh)
- 200 g wheat flour (whole rain)
- 400 g wheat flour, type 405
- 200 ml milk
- 150 ml water, lukewarm
- 1 ½ teaspoon salt
- 1 tablespoon honey
- 10 g yeast
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in lukewarm water and knead with all the other ingredients to form a soft dough. Let rest until the dough has roughly doubled. Knead again thoroughly and put in a greased loaf pan. Let rise again for 1 hour and then put in the oven at 220 degrees. Leave the bread in until the desired brownness (about 10 minutes) and then turn it down to 175 degrees and bake for about 50 minutes. Remove from the mold and let cool down to lukewarm. Then put in a bag and let cool down so that the toast doesn`t have such a hard crust.
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