With just a few ingredients and about 15 minutes of work, you can bake heavenly bread. You don’t need any pre-dough for this, just a food processor, a pot with a lid and time 🙂 The dough needs at least 10 hours in the fridge so that it can fully develop.
- 200 g rye flour AT Type 960 / DE 997
- 400 g wheat bread flour AT Type 1600 / DE Type 1050
- 450 g water
- 10 g fresh germ/yeast
- 16 g salt
- 8 g sugar
- 20 g vinegar
- Spices as desired
Pour lukewarm water into the mixing bowl of your food processor, dissolve the yeast in it and add the remaining ingredients.
Knead with the dough hook for 5 minutes, cover the bowl with cling film and let it rest in the fridge for at least 10 hours.
After the resting time, place a cast iron pot, Roman pot or roaster on the middle shelf on a rack in the oven and preheat it to 250°C top/bottom heat.
Generously sift rye flour over a sheet of baking paper, carefully turn the dough onto it and, using floured hands (the dough is quite sticky), fold in all four sides once. Carefully turn over and sift rye flour over it. Carve a pattern with a knife.
Now place the bread and baking paper in the hot pot and put the lid on it.
Put the pot back in the oven, reduce the temperature to 220°C and bake for 30 minutes.
Remove the lid and bake for another 30 minutes.
If the bread sounds hollow when you tap the bottom, the bread is finished baking.
Let cool on a wire rack. Cut and enjoy.
Your Gudrun von Mödling wishes you good luck.
I hope my English is good enough to translate the recipe for you. If you have any questions or something is not understandable, please feel free to write to me: email@example.com