Tyrolean Black Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g sourdouh, fully ripened
- 330 g flour, wholemeal rye flour, (bran sifted out)
- 500 g flour, whole wheat flour, l (bran sifted out)
- 500 ml water, warm (35 °)
- 18 g salt
- 1 teaspoon honey
- 1 jacket potato (s), floury, freshly cooked, cooled a little
- 1 g spice mix for bread
- 8 g yeast, (fresh yeast only for those in a hurry)
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, puree them with some of the water and the salt until they are very creamy.
- Then knead with the rest of the ingredients to make a dough that is not too firm. Cover well and let rise well.
- Then divide into two parts, round out and place in the floured Simperl.
- Cover with a cloth and let rise by about a third.
- The loaves are ready for the oven when you press lightly into the loaf with your finger, it gives way and no longer rises. If it has fermented too much, the entire dough will sink in sooner!
- Preheat the oven to 250 °!
- Put the bread in with a cup of hot water, close the oven immediately!
- Then immediately switch down to 200 ° after 2 minutes and it will be ready in about 40 minutes.
- Do a knock test!
- I made it without yeast, I don`t need yeast anymore because my sourdough drifts wonderfully.
- If this is not the case, crumble the yeast into the ingredients.
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