Recipe by: Christiane Krink
Serves: 1.2kg loaf
- 525 ml Water, room temperature
- 2 tsp Sugar
- 11 g Yeast, dried
- 525 g Plain Flour (bread flour, wheat)
- 225 g Rye Flour
- 2 tsp salt
- 2 Tsp Sunflower seeds, potentially for the dough
- 2 Tsp to cover the bread, potentially
- 1 Tsp Butter Milk potentially
- Mix Water, Sugar and Yeast and stay aside for 5 minutes
- In a big bowl: all ingredients, yeast-water-mix as well, and mix it as long as the dough doesn’t stick on the bowl. If it’s too sticky, add 1 Tsp of plain flour
- Cover the bowl with a kitchen towel and put in the oven wih 50 degrees (not fan) for 40 minutes
- Preheat the oven 200 degrees with fan with a pot with lid (usble for oven), The pot must get hot, very hot! If you don’t have a lid, you can use aluminium foil for covering as well.
- Fold the dough like a shirt: spread the work desk with flour and pull the dough with both hands a bit longer (right and left side). Then fold the right and left side to the middle and then the „head“ and the border/seam to the middle. Turn the dough and fold it in the same way. Turn it again and fold it 5-6 times in all.
- Take the pot out of the oven (it’s very hot, be careful) and put the dough, the folded side downwards, in the hot pot.
- If you like, you can spread the dough with 1 Tsp butter milk and put some sunflowers on top.
- Cover the pot and back into the oven for 1 hour. After 1 hour take off the lid and bake for another 10 minutes without lid.
- That’s it!
Download PDF version here:german-rye-bread-christiane-krink