Spicy Mixed Sourdough Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g rye flour, type 1150
- 200 g wheat flour, type 550
- 300 g wheat flour, type 1050
- 400 g sourdouh, (rye)
- 150 ml water, lukewarm
- 150 ml milk, lukewarm
- 1 tablespoon salt, more or less to taste
- 1 tablespoon sugar beet syrup
- Spice mixture, (bread spice) to taste, 1/2 teaspoon is enough for me
- If the sourdough is very young, 5 g yeast can be left out if the sourdough is active enough
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in water together with the turnip tops. Then knead all the ingredients together (I leave this process to my food processor) until a smooth and malleable dough is formed. Cover the dough and let it rest in a warm place for about 30 minutes. Then knead again, shape a loaf and place in a floured proving basket. Put the basket in a large plastic bag, inflate it like a balloon and tie it tightly. Let rise in a warm place for 1.5-2 hours. The finger pressure test is very helpful here, as has already been described in the CK.
- Preheat the oven to 250 degrees. Carefully turn the bread out onto a hot baking sheet, cut into it as desired and put it in the oven. Pour a cup of water on the bottom of the stove and immediately close the door. Then turn the stove back to 200 degrees and bake the bread in 45-60 minutes. Knock on the underside of the bread: if it sounds hollow, the bread is ready.
- If you don`t like crispy bread, rub the bread generously with water immediately after baking.
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