Bread from the Roman pot

Bread from the Roman pot
Quantity Ingredient
300 g Wheat Flour
500 g Rye flour
1 tsp Salt
42 g Fresh yeast
0,2 l Water
0,2 l Butter Milk
1 tbsp Wheat bran

For bread from the Roman pot, season wheat flour and rye flour with a level teaspoon of salt. Dissolve fresh yeast in lukewarm water. Press a hollow into the middle of the flour. Pour in the yeast. Mix with a little flour from the edge to a liquid pre-dough. Cover the dough and leave to rise in a warm place for 15 minutes. Warm the milk butter lukewarm. Knead under the flour. The dough gets very firm. Cover the bowl with the dough. Place in warm water. Let it go for 30 minutes. Grease the lower part of the Roman pot, 1.5 l content, 30 cm long. Sprinkle with wheat bran. Knead the dough by hand on a lightly floured work surface. Put it in the Roman pot. Make a diamond-shaped incision. Put the lid on. Place in warm water. Let it go for 30 minutes. Brush the bread with a little salt and water to give it a crispy crust. Put bread in a Roman pot without lid on the lowest rail in the cold oven. Set the temperature to 250° C. Bake for 50 minutes. Tip the bread from the Roman pot onto a grid. Allow to cool. After baking, the bread can be kept in a Roman pot for a few days.

Servings: 20, Difficulty: 
Preparation time: 20 minutes, Total duration: 2 hours

All data per serving:
Calories
Carbohydrates
Protein
Fat
143 kcal
31 g
4 g
1 g

(C)opyright by Marions Kochbuch