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
Spicy Mixed Sourdough Bread
Spicy Mixed Sourdough Bread

Instructions

  1. 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.
  2. 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.
  3. If you don`t like crispy bread, rub the bread generously with water immediately after baking.

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