White Bread from Roman Pot
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 50 mins |
| Total Time | 2 hrs 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g wheat flour
- 150 g spelled flour
- 180 ml water, lukewarm
- 0.25 ¼ cube fresh yeast
- 2 teaspoons salt
- 1 tablespoon olive oil
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Mix yeast with water and sugar. Add the flour, salt and oil and work everything into a smooth dough. For me, the bread maker does that.
- Let the dough rise in a warm place for an hour. To do this, I leave it in the bread maker.
- In the meantime, water the römertopf for 30 minutes. Dry. Then grease.
- Place the dough on the floured work surface and shape it loosely by making folds on the underside. The top should be smooth.
- Let the dough rise again for 30 minutes with the folds facing down in the greased, closed Römertopf. Then fall onto a plate and slide back into the Römertopf. The wrinkled side should now be on top.
- Do not preheat the oven. Put the Römertopf closed in the cold oven. Bake at 220 ° C for 15 minutes. Then bake closed for another 35 minutes at 200 ° C.
- The bread is wonderfully fluffy and tastes good with antipasti, sausage, cheese, shrimp, but also delicious the next day for breakfast.
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