German Bread


290g water
20g fresh yeast
10g honey
500g wholewheat flour
10g salt
15g extra virgin olive oil
15g sesame seeds
15g linseeds
15g sunflower seeds
15g pumpkin seeds

For the top some extra seeds mixture

  • Warm water for 1 minute at 37ºC on Speed 1
  • Add honey and fresh yeast. Mix for 4 seconds on Speed 4
  • Add flour, salt, oil and all the seeds. Knead for 4 minutes
  • Transfer it into an oiled bowl. Cover with plastic film and let it rise for 1-1.5 hour

  • Spread some seeds mixture on the worktop

  • Transfer the dough onto the seeds. Give it rectangular shape by rolling and coating with the seeds at the same time
  • Transfer it onto oven tray which is previously covered with baking paper
  • Make diagonal 1cm deep cuts on the top from both left and right sides as in the picture

  • Cover with a damp cloth and let it rise for 30-45 minutes
  • Bake it in preheated oven at 220ºC for 15 minutes. Then reduce the temperature to 180ºC and bake for 40-45 minutes
  • Remove it from the oven and let it cool down on the wire racks

Afiyet olsun....

It's adapted with some changes from the "Pane Tedesco" recipe in "Tutta la Bontà del Pane" by Sara Papa

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