Black Forest Land Bread

Black Forest Land Bread
Quantity Ingredient
850 g Wheat Flour Type 1050
150 g Rye flour
20 g Fresh yeast
25 g Salt
0,6 l Water

Black Forest country bread needs 6 to 7 hours of rest. But the effort is worth it, because the Black Forest country bread stays fresh for up to a week if you wrap it in a tea towel. Mix wheat flour and rye flour and press a hollow in the middle. Dissolve the yeast in 3 tablespoons of lukewarm water, pour into the trough and stir a pre-dough from the edge with a little flour. Cover with flour and leave to rest for 3 to 4 hours covered. Add salt and 0.6 l lukewarm water and knead. Let rest for 90 minutes. Knead once every 30 minutes. Form the dough into a round loaf of bread. Place on a tray covered with baking paper. Leave to rest for 10 minutes. Slightly cut bread into the edge of the Black Forest Land. Preheat oven to 230° C. Bake Black Forest Land bread on the middle rack for 30 minutes. Switch back to 180° C and bake for 30 minutes. Black Forest country bread is ready when you knock your ankle on the floor and it sounds hollow.

Servings: 32, Difficulty: 
Preparation time: 30 minutes, Total duration: 2 hours

All data per serving:
109 kcal
21 g
3 g
1 g

(C)opyright by Marions Kochbuch