Anyone who is on social media does not come by: everyone baked sourdough bread. Millions of clicks and likes already have the best-known bread back videos. Reason enough that we also venture away from a crispy loaf. Because nothing smells more tempting than. Leave with thesenewPull up the cosiness!
Two simple sourdough bread recipes that you will love
You have not yetSourdough breaddared because it is so difficult to make? That's not true! Thisboth bread recipesare withGeling-Garantie- and they taste more:
1. Sour dough bread recipe: crispy sourdough bread
The preparation of theCrispy sourdough breadtakes about 80 minutes plus 180 minutes of waiting time - and this is how it works:
For 1 bread (approx. 20 slices)
- 80 g of sunflower seeds
- 400 g wheat flour (Type 550)
- Some flour to work
- 200 g of wheat-full grain flour
- 100 g natursauerteig
- 10 g of fresh yeast
- 1 teaspoon salt
- 1 tl coriander töder
- 1 TL caraway seeds
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preparation
- Mix the sunflower seeds with 4 tablespoons of water, let it swell.
- Knead both types of flour with sourdough, yeast, salt and approx. 400 ml of lukewarm water into a smooth, relatively soft dough and covered for about 2 hours in a bowl.
- Crush the coriander and caraway seeds in the mortar and knead together with the sunflower seeds under the dough. Let it go covered for another 30 minutes.
- Form the dough into a round loaf on a floured work surface and place in a well -floured fermentation basket or a large bowl lined with a linen. Let the dough go for another 30 minutes.
- Place a bread brick (also called pizza or shammottstein; alternatively a possibly turned sheet) on the oven grille and slide both on the bottom of the shelf. Preheat the oven with the brick to 220 degrees top/bottom heat.
- Put the dough out of the fermentation basket onto a floured wooden slide and "shoot" into the oven. Bake the dough on the brick for about 40 minutes. Let the bread cool on a grille.
2. Sour dough bread recipe: Essen whole grain bread
The preparation of theEssen whole grain breadtakes about 120 minutes plus about 3-4 days waiting time-and this is how it works:
For 1 loaf (approx. 16 slices)
- 250 g grain grains (e.g. spelled, wheat, rye or mixed)
- 150 g natursauerteig
- 100 g of rye full grain flour
- 200 g of spelled or wheat full grain flour
- Some flour to work
- 1 the Brotgewürz
- 15 g salt
- 2 El Treatcher
preparation
- Remove the grain grains in the sieve and let them swell overnight in a bowl with water. Drain the water, broke the grains again. Leave it slightly covered with water for 8 hours. Drain the grain grains in the sieve, shower again. Lightly cover with water in a flat shape, cover with foil, let it stand for 8 hours. Repeat the process until the grain grains begin to germinate clearly, but do not develop green leaves yet.
- Drain the sprouted grains and chop them in a food processor or a mixer. Knead the seeds with spelled or wheat full grain flour and with 100 ml of water into a smooth dough and let it swell for 1 hour.
- Mix the rye flour with sourdough and 100 ml of lukewarm water. Knead with bread spice and salt under the seeds. Cover the mixture for 2-3 hours.
- Sprinkle a little flour on the worktop, put the dough on top and form into an elongated loaf. Place the bread roll in a fermentation basket dusted with flour or a bowl lined with a linen cloth and let it go for another 60 minutes.
- Preheat the oven with a sheet to 250 degrees top/bottom heat. Fall the dough onto the baking paper, cut it several times, sprinkle with the grist. Carefully pull the dough and the baking paper onto the hot sheet. Spray some water (possibly using a spray bottle) in the oven and bake the bread for about 45 minutes. After about half of the baking time, reduce the oven temperature to 200 degrees.
