Swabian Countries
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 2 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g flour, rye flour type 815, 997 or 1
- 275 g flour, spelled flour type 630, 812 or 1050
- 75 g douh, sep. Rye or spelled sourdouh
- 10 g salt
- 1 point yeast (dry yeast)
- 320 g water
Print Recipe
Pin Recipe Instructions
- Mix the ingredients with 320g water, stir well and knead into a ball, leave to rest for approx. 30 minutes.
- Then knead again well and put in a mold or proofing basket and let rise for approx. 60-120 minutes.
- At 200 ° C approx. 60-70 min. to bake
- You can also add seeds and other spices!
- Tip: Mix all dry ingredients and put them in a glass and give away with the recipe!
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