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Ingredient
Bauernbrot
Introduce
Ingredient
50 g
whole rye flour
50 g
whole wheat flour
2 tsp
yeast
300 ml
water
10 g
honey
400 g
bread flour
10 g
salt
10 g
olive oil
1/4 tsp
anise seeds
1/4 tsp
caraway seeds
1/4 tsp
fennel seeds
1/4 tsp
flax seeds
1 tbsp
wheat gluten
Cooking instructions
* Step 1
Preheat oven for 3 minutes and then turn off. This will provide a warm place for proofing.
* Step 2
Mix together sponge ingredients and cover with plastic wrap. Place in warmed oven for 2 hours. Leave plenty of room in the bowl for it to rise.
* Step 3
Combine sponge with remaining dough ingredients in a stand mixer with a dough hook. Move dough to a floured surface and knead for 10-15 minutes.
* Step 4
Place dough in a lightly oiled bowl and cover with plastic wrap. Proof in warmed oven for 1 hour.
* Step 5
Move dough to floured surface. Deflate and shape dough. Cover with towel and bench rest for 10-15 minutes.
* Step 6
Shape dough one more time and place in a floured banneton, seam side up. Cover with towel and final proof for 45 minutes.
* Step 7
Preheat oven to 475°F and prepare some boiling water for a steam pan.
* Step 8
Place dough, seam side down, on a lined baking sheet. Dust with dark rye (or flour of your choice) and score the top.
* Step 9
Bake for 10 minutes at 475°F, then remove the steam pan. Lower the heat to 425°F and bake for another 20 minutes. Remove from oven and let cool uncovered on a wire rack.
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