Crunchy quadruplets: bread with crust from the Römertopf
Time
Preparation time: 20 min.
Cooking or baking time: 50 min.
Rest period: 1 hour 20 minutes
Total preparation time: 2 hours 30 minutes
Crunchy quadruplets from the Römertopf: A very delicious bread with a strong crust, which can be divided into 4 pieces, and can cut 4 slices from each piece. The small bread slices are ideal to make appetizers, whether hearty or sweet, it also fits well for barbecues.
ingredients:
- 400 g of wheat flour 550
- 160 g of water lukewarm
- 60 g of milk lukewarm
- 10 g of fresh yeast
- 10 g sunflower oil
- 1 tsp salt
- 1 teaspoon baking malts
- 1 tsp honey
preparation
- Stir the yeast with the honey, it dissolves quickly, warm water and milk added, now the dry ingredients that were previously mixed and knead everything together and leave covered for 1 hour.
- Put the dough on the floured baking tray, knead without kneading 4 dough pieces.
- Roll the dough pieces circularly with the hollow hand and make an oval shape, flour and cut in a few times.
- As you like, place side by side in the greased Roman pot strewn with plenty of flour (do not water Römertopf). Let the dough pieces go again, that they enlarge a little.
- Close the Römertopf and push into the cold oven.
- Bake with 240 ° top and bottom heat for 50 minutes.
- Let it cool on the grate.
I wish you a lot of fun and good appetite.