Sonntag, 28. Oktober 2018


Roggenmischbrot mit Sauerteig




1. Sauerteig/Sourdough
Rye Flour( Roggenmehl)  250g
Lukewarm Water (lautwarm Wasser)190 ml
Sourdough Starter (Anstattgut) 25g

Mix Everthing together cover with plastic wrap and leave it at room temperture for 16-20 hrs.

Sauerteig/ Sourdough 440 G
250 g Rye Flour( Roggenmehl)
250 g Bread Flour No.1050 ( Typ 1050 weizenmehl)
250 g Bread Flour No. 550 ( Typ 550 Weizenmehl)
Option *** You can Use Strong White Bread Flour for 500g if you can not find german bread flour****
20 g Salt
20 g Fresh Yeast
1-2 tsp beet syrup or Honey
540 ml Lukewarm Water
Mix the fresh yeast into the lukewarm water
Mixing Flours togeter in a low Speed for 1 minute
Adding Salt , Sourdough ,Beet Syrup and Water-Yeast
Kneading the dough on low speed for 6 minutes.
Rest the dough for 30 minutes in a warm place
After 30 minutes re-knead the dough again
on low speed for 1-2 minutes
Tip the dough onto a floured surface,
then shape it into a round loaf
 in fermentation basket.Cover and Prove
 in a warm place for 30 Minutes
Preheat the Oven to 250 C
after 30 minutes time to bake

Baking Temperture 250 C 10 minutes
and then 200 C for 50-60 minutes






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