Whole Grain Bread with Basic Approach
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 14 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough: (sourdough), basic approach, one-time production
- 10 g sourdouh (bakin ferment)
- 110 ml water, lukewarm
- 100 g wheat, round medium coarsely
- 150 g wheat, finely round
- 50 ml water, lukewarm
For the dough: (pre-dough)
- 0.5 ½ cup sourdough
- 300 g wheat, coarsely round
- 250 ml water, warm
For the dough: (main dough)
- 350 g rye, coarsely round
- 350 g wheat, finely round
- 1 tablespoon salt
- 0.5 teaspoon ½ coriander powder
- 0.5 teaspoon ½ caraway powder
- 500 ml water, hot
- 1 bag / s yeast, as required
- Fat, for the shape
- Flour, for the mold
Print Recipe
Pin Recipe Instructions
- Basic approach (sourdough):
- Mix together baking ferment, 110 ml water and 100 g wheat and leave to stand for 24 hours at room temperature in a tall, covered container. Then add 150 g wheat with 50 ml water and let stand again for 24-48 hours. The dough has to rise.
- This approach can be kept in a jar in the refrigerator for up to six months.
- It is made once, after which half a cup of the pre-dough is removed for each baking process and stored in a screw-top jar in the refrigerator for the next baking process.
- Pre-dough:
- Take the basic batch out of the refrigerator and let it reach room temperature for approx. 2 hours.
- Mix wheat with hot (manual test must be possible) water. Add the basic mixture and stir everything for approx. 10 minutes to a soft dough. Cover and let stand at room temperature for 12 to 24 hours.
- Remove half a cup and store in a screw-top jar in the refrigerator for the next baking.
- Main dough:
- Mix wheat and rye flour with hot water. Add the pre-dough and the remaining ingredients, mix everything to a soft dough and knead for approx. 10 minutes. Cover and let rise for at least 60 minutes.
- Put the dough in the greased and flour-dusted pan and let rise again for at least 60 minutes (must be approx. 1/3 higher).
- Preheat the oven to 230 ° C and put hot water in the oven.
- Bake for 15-20 minutes at 230 ° C, then finish baking for 30-45 minutes at 200 ° C.
- The bread is ready when it sounds hollow when you tap the underside of the bread.
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