COUNTRY FARMER’S BREAD WITH SOURDOUGH STARTER

COUNTRY FARMER’S BREAD WITH SOURDOUGH STARTER

COUNTRY FARMER’S BREAD WITH SOURDOUGH STARTER

COUNTRY FARMER’S BREAD WITH SOURDOUGH STARTER

COUNTRY FARMER’S BREAD WITH SOURDOUGH STARTER

Course BREAD

Equipment

  • oven

Ingredients
  

  • 70 g wholemeal rye flour
  • 200 g rye flour, type 1370
  • 200 g wheat flour, type 550
  • 275 g wheat flour,type 1050
  • 1/2 dsp salt
  • 1 – 11/2 dsp breadseasoning
  • 1/2 dsp honey
  • 20 g sunflower seeds
  • 3/4 cube fresh yeast or 1 1/2 packets dried yeast
  • 450-500 ml lukewarmwater
  • 100 g sourdough starter
  • e.g. from a health foodshop
  • a little rye flour
  • oil

Instructions
 

  • Put the flour, salt, bread seasoning, honey and sunflower seeds into the mixing bowl and mix together. Make a depression in the middle and crumble the yeast into this, then mix with a little lukewarmwater. Add the sourdough starter.
  • Gradually add the rest of the water and mix everything to a smooth dough, using the dough hook. Knead once more by hand and shape into a ball
  • Flour a round bread basket (ca. 25 cm diameter). Put the ball of dough into the basket and sprinkle with flour. Cover and leave to rise in a warm place for 20 – 30 min.
  • Meanwhile preheat the oven to 300°C. Grease a baking sheet with oil and dust with a little flour.
  • Turn the loaf onto the baking sheet and prick it several times. Bake the bread for 8 min. at 300°C and then for approx. 30 – 40 min. at200°C.

Notes

Tip: The bread is cooked when it is crisp and brown and sounds hollow when tapped.
Keyword BOSCH, COUNTRY FARMER’S BREAD WITH SOURDOUGH STARTER, Recipes
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