Farmhouse bread

Raimund Behning
Total Time: 2 hrs 50 mins Difficulty: Beginner
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Farmhouse bread

Author: Raimund Behning Cooking Method: ,
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Prep Time 60 mins Cook Time 50 mins Rest Time 60 mins Total Time 2 hrs 50 mins Difficulty: Beginner

Ingredients:

Instructions

  1. Put the flours in a large bowl and mix. Make a hollow in the middle of the yeast and crumble in 40 gr. of yeast. Add a pinch of sugar and the warm water to the yeast and stir only there. Sprinkle flour from the edge over the yeast water mixture so that the yeast can work there. Place the bowl in a warm place and cover.

  1. As soon as the yeast bubbles and the flour sprinkled on top has cracked, mix with the milk and salt. Knead the dough for about 10 minutes until smooth.

  1. Let the dough rest until it has doubled in size.

  1. Preheat the oven to 230 degrees top/bottom heat

  1. Either shape the dough piece into 2 parts and shape it into a round, or shape it into an elongated piece.

    Brush the dough piece(s) with flour and place on the baking sheet.

    Let it go for a short time afterwards

  1. Use a blade to lightly cut the surface.

  1. Bake in the oven at 230 degrees for between 40 and 50 minutes until the bread sounds hollow on the underside.

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