Rustikales Sauerteigbrot mit Dinkel und Körnern # 100

Ellis leckere Küche
Ellis leckere Küche
626 بار بازدید - 7 ماه پیش - Sourdough# Spelled# Whole grain# German
Sourdough# Spelled# Whole grain# German bread#
A rich, dark sourdough bread with whole grains and seeds. stays fresh for a long time

Recipe:
Sourdough:
200g/7.05oz rye flour 997 (light rye flour)
200ml/ 6.75 fl. oz warm water
40g/ 1.4oz starter/ sourdough starter
Mix together and let ripen for 12-18 hours
Main dough
sourdough
440ml/ 14.9fl .oz water 45-50 degrees (This is not too warm for the sourdough)
50g/1.75oz sunflower seeds
50g/1.75oz sesame seeds
50g/1.75oz flax seeds
Mix and let soak for 10 minutes
200g/7.05oz spelled flour 630 (light spelled flour)
200g/7.05oz wholemeal spelled flour
200g/7.05oz wheat flour 1050 (dark wheat flour)
20g/ 0.7oz salt
2-3 teaspoons of spices of your choice (caraway, fennel, coriander, bread clover,...) not a must!
Knead for 5-6 minutes
Let rise for 30 minutes
Form bread and place in the basket
Let it rise until it has risen well and has cracks. For me about 4 hours
Bake:
You can bake on pizza stone, pot,...
I preheated a pizza stone to 250 degrees/480 F for 25 minutes.
Top bottom heat with the addition of steam
15 minutes at 250 degrees / 480 F
Switch back to 210 degrees/410F and bake for 40 minutes
the last 15 minutes without steam

Please note:
every flour is different. If you don't have the same type of flour that I use,
Do not add all the liquid to the dough at once.
Under certain circumstances it may also be necessary to add more liquid.
Pay attention to the dough consistency I have.
The baking time and the amount of sugar and/or salt do not change; this is calculated based on the amount of flour.

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7 ماه پیش در تاریخ 1402/09/14 منتشر شده است.
626 بـار بازدید شده
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