1040
April 18, 2024

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.