Summary

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

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Instructions

1. 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.
2. Let the dough rise in a warm place for an hour. To do this, I leave it in the bread maker.
3. In the meantime, water the römertopf for 30 minutes. Dry. Then grease.
4. Place the dough on the floured work surface and shape it loosely by making folds on the underside. The top should be smooth.
5. 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.
6. 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.
7. The bread is wonderfully fluffy and tastes good with antipasti, sausage, cheese, shrimp, but also delicious the next day for breakfast.