Rye bread with double crust
Rated 3.4 stars by 16 users
category
Breads
preparation time
40 Minutes
cooking/baking time
100 Minutes
Baking bread
is an art - no, not at all. We'll tell you our recipe from the old days,
with which you'll never want to go to the bakery again. Using a traditional
old German recipe, you can prepare your new
favorite bread with an extra crust in just a few simple steps. We show you how to bake fresh rye bread with a double crust in the Dutch Oven Dutch Oven with simple ingredients.
Ingredients
- 600 g rye flour (type 1150)
- 300 g wheat flour (type 550)
- 300 g ready-made sourdough (liquid)
- 3 tsp bread spice (aniseed, fennel, caraway, coriander)
- 3 str. tsp salt
- approx. 500 ml water
preparation
Knead the ingredients into a dough. Add the water little by little to prevent the dough from becoming too runny.
Shape the dough into a loaf on a floured surface, set aside and leave to rise until it has approximately doubled in volume.
Preheat the Dutch oven with a total of 30 briquettes, place the loaf in it and bake with the lid closed for 40 minutes until the bread crust has formed.
Now reduce the top heat by removing half of the coals from the lid.
Bake the bread for a further 60 minutes. The rye bread is ready when it sounds hollow when tapped on the underside.
Recipe note
Cooking temperature/char distribution: 20 briquettes the top, 10 under the pot. Halve the number of briquettes at the top when a crust has formed.
