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Bread and rolls, pizza and savoury cakes 137
Rustic farmhouse bread with sourdough [Index: ] [Index: ]
MCRC00902398_BO_Rustikales_Bauernbrot_m_Sauerteig-007_F39MCRC00918100_SE_Rustikales_Bauernbrot_m_Sauerteig-009MCRC00900725_NF_Rustikales_Bauernbrot_m_Sauerteig-011_RZ0Savoury bakingBreadPreparation methodsBakingRecipe categoriesBaking
For approx. 30 slices, 1 loaf
Universal pan
BREAD DOUGH:
100 g wholegrain rye flour
300 g rye flour type 1370
300 g plain flour, type 550
400 g plain flour, type 1050
2 sachets dried yeast
1 heaped tbsp salt
1-2 tbsp bread spice
1 tbsp honey
30 g sunflower seeds
1 sachet sourdough, 150 g
650-700 ml water, lukewarm
IN ADDITION:
1 bread basket, 25 cm diameter
A little rye flour
Cooking oil for the baking tray
Flour for dusting
Per slice
140 kcal, 28 g carbs, 1 g fat, 5 g protein, 2,3 BU
PREPARATION
1. Mix the flour and yeast in a bowl. With salt, bread spice, honey. Mix in the sunflower seeds and
sourdough.
2. Gradually add the water and mix into a smooth dough using the food processor. Knead thoroughly
again by hand and form into a ball.
3. Thoroughly cover a bread basket, approx. 25 cm in diameter, with flour. Add the dough ball to it
and cover in flour once again. Cover and leave to prove in a warm place for approx. 20-30 minutes.
4. In the meantime, preheat the oven. Grease the baking tray with oil and dust with a little flour.
5. Turn the loaf out onto the tray and pierce it several times. Bake as indicated.
Setting procedure:
Convection
220 °C
Preheat
Partial baking: 10-15 minutes
then
180 °C
Baking time: 40-50 minutes
Tip:
The bread is fully baked when it is brown and
crispy to the touch and sounds hollow when you
tap on the underside.