Organic spelled whole grain bread - Französiche Art
Without baking agent and chemical additives. Natural and from ecologically controlled cultivation. Freshly ground grain and bread made with "long-term guidance".
We bake a spelled wholegrain bread!
For the pre-dough is needed:
- 400 g fresh spelled whole grain
- 400 ml of lukewarm water 22 ° C
- 5 g of fresh yeast
- 5 g of honey
Preparation of the pre-dough:
- Dissolve water, yeast and honey together.
- Add 400 g of spelled whole grain to the water-yeast-honey mixture, stir in and stir until smooth.
- The whole thing then stays in an unheated room for 12 hours. Best over night.
- In summer the dough comes after 3 hours of room temperature, in the upper compartment of the refrigerator.
The next day ...
The dough preparation for a box bread mold.
- 810 g of Vorteig from the previous day
- 400 g spelled wholemeal wheat flour
- 16 g salt
- 20 g of honey
- 100 g natural yoghurt 3,5% (pure)
- 10 g of fresh yeast
Spelled wholegrain bread dough = 1356 g
preparation
- The whole, 12 minutes in a food processor, to a not too soft dough stir. Mix for 4 minutes, 4 minutes medium speed and 4 minutes fast.
- After that, the dough rest for another hour, but this time in a heated room ... (kitchen).
- Butter the box mold generously. Then you can then sprinkle the form with oatmeal or grain mix or not.
- The dough, which has almost doubled in the meantime, let run with the machine briefly, so that the gas is just out of the dough.
- Subsequently, the dough is brought into shape and placed in the prepared box shape.
- After 15 minutes, the oven should then be preheated to 250 ° C.
- On the bottom of the oven, there should be a collecting tray, which is heated up. Why? ... Later! **
- When the bread has risen nicely - in about 30-40 minutes - and the oven has reached the temperature (250 ° C), the bread is put on the grill, 2. sliding bar from below.
- ** Before the oven door is closed, add about 150 ml of water to the drip tray mentioned above and immediately close the oven quickly, leaving the steam inside the oven.
- After 2 minutes you let the steam escape again and immediately removes the collecting tray.
- After another 5 minutes, then set the oven back to 180 ° C. The bread stays in the oven for another 40-50 minutes.
- Then the bread should be baked and then allowed to cool until the next day.
Good Appetite!