Toasted Bread with Wheat Sourdough
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 3 hrs |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g flour
- 200 g sourdouh, (wheat sourdouh)
- 2 teaspoons sugar
- 1 teaspoon salt
- 50 g butter, soft
- 200 ml milk
Print Recipe
Pin Recipe Instructions
- Put all ingredients in a bowl and knead everything together very well. You should knead the dough vigorously for at least 5 minutes, 7-10 minutes are best. This is the best way for the flour to bind and the glue to unfold. Now cover the dough and let it rest in a warm place for at least 1 1/2 hours. The dough becomes relatively soggy, which is normal, it is very sticky, but that`s how it should be. Do not add any more flour.
- After resting, knead the dough again as well as possible. Now put the dough in a loaf pan or a special toast pan and let rise again covered for a good 45 minutes (depending on how strong the sourdough is, it may take longer, unless yeast is also used)
- After rising, put the form in the preheated oven and bake at 220 ° C top / bottom heat. After a good 5 minutes, switch it down to 180 ° C and bake for another 40 minutes.
- The sourdough gives the bread a special crumb and does not become too dry.
- You can also do without the use of yeast if the leaven is strong enough.
- If it is still young, 10g of fresh yeast is enough.
- The bread can also be prepared entirely in the bread maker.
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