Swabian Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g wheat flour (type 405)
- 100 g spelled flour, fine
- 20 g yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 300 ml water, warm
- salt, coarse
- possibly caraway seeds
Print Recipe
Pin Recipe Instructions
- First crumble the yeast into a small bowl and let rise with a little water and the teaspoon of sugar for about 10-15 minutes. In the meantime, put the remaining ingredients in a mixing bowl.
- Add the risen yeast to the other ingredients and knead the dough with a mixer (dough hook) until it detaches from the edge of the bowl (the dough can still be a bit sticky).
- Now cover and let rest in a warm place for about 1 hour. The dough will then be about twice its size.
- Please preheat the oven to 250 ° C (top / bottom heat). Now use a spatula to place the dough on the dampened kitchen worktop and, with wet hands, form 6 - 8 elongated loaves and place on a baking sheet lined with baking paper. The dough pieces do not have to have a smooth surface, they can look a bit rustic. Sprinkle with salt and caraway seeds.
- Bake at 250 ° C for about 5 minutes, then reduce the temperature to 200 ° C and bake for another 20-25 minutes.
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