Tagged with “Bread” (3)

Simple Bread

Yields one loaf of bread, ca. 1000g

650g	flour
10g	fresh yeast
10g	salt (about 1 tsp)

Add 450ml water to a big bowl, cruble the yeast in and stir. Add about 1/3 of the flour and make a very runny dough, more like a batter. Cover with cloth, set aside for 30 minutes.

Add the salt, another 1/3 of the flour and stir again. Cover and set aside for 45 minutes.

Now add the rest of the flour and start kneading in the rest of the flour. The dough should be good to handle now, should not stick much. Cover once more and set aside for 30 minutes.

Knead for a while then mold into a longish shape, like a bread. Add onto a greased baking plate. Set aside for another 20 minutes.

Preheat the oven to 250°C, prepare a cup of water (heatresistant!). Take the dough, cut it lengthways with a knife and then put it in the oven. Add the cup as well to allow for some steam while baking.

Bake the bread:

  • at 250 for 20 minutes
  • at 210 for 20 minutes
  • at 180 for 20 minutes

Check while baking, the bread should turn brown to dark-brown, especially when it was cut.

To check if it is properly backed, knock the lower side. It the sound is hollow, the bread is good.

This is a translation and adaptation of the recipe Alltagsbrot aus Weizenmischung from the book Essen wir uns gesund! by Barbara Rüttig. (c) 2002 F. A. Herbig Verlagsbuchhandlung GmbH, München