Bake spelled rye bread in the Römertopf
Time
Preparation time: 30 min.
Cooking or baking time: 60 min.
Rest period: 6 hours 30 minutes
Total preparation time: 7 hours 30 minutes
This fluffy and on the outside nicely crunchy spelled rye bread from the Römertopf is worth baking.
ingredients
- 700 g spelled flour Type 630
- 100 g rye flour type 1150
- 30 g baking malts (works without)
- 150 g yoghurt 3.5%
- 350 ml of warm water
- 10 g of fresh yeast
- 3 teaspoons salt
- 1 teaspoon honey or sugar
All ingredients should be at room temperature.
preparation
Step-by-Step Guide
Stir the yeast with the honey, the yeast dissolves quickly, adding warm water, mixing the flour mixed with salt and baking malt until the dough comes off the edge of the bowl. If necessary, add flour or water.
Cover the dough with a lid for 6 hours at room temperature.
Knead dough on a baking tray briefly, pull and fold several times. In the meantime, water the Römertopf.
Form into an oblong loaf of bread, flour all around and let it rest covered for 30 minutes.
Now the dough has increased.
Dry the Römertopf a bit, grease the lower part and dust with flour, put in the bread loaf, cover it. Put on the bottom rail - important: in the cold oven - and bake with 220 ° top and bottom heat for 50 minutes.
Continue to remove the lid, approx. 10 minutes. Bread should have a nice color.
Let the bread on the grate cool, make a knock test, must sound hollow, if not, bake without Römertopf.
Since this bread is very moist and fluffy inside, do not cut until it is cold. Please do not press while cutting.
If you do not want to give the dough a rest period of 6 hours, then you should take 20 g of fresh yeast.
I wish you a lot of fun and good appetite.
