Wednesday, February 16, 2011

Baum5 Wholegrain Bread

1 cup rye
2 cups wheat
1/2 cube yeast (20g)
3 Tables spoons olive oil
1-2 Tables spoons Salt
1-2 Tables spoons caraway seeds
1 pinch ground cilantro seeds

Grind the grains into a bowl to create some fresh and warm whole flour and create a "crater" in the middle
Dissolve the yeast in 1 cup warm water (not hot! - that would kill the yeast bacteria).

Pour the yeast-water into the crater and mix with some of the flour to create a viscid starter dough. sprinkle some of the remaining flower over it, cover and let it rest in a quiet war place for about 15min.

Add the salt, caraways, olive oil and about 1-1.5 cups of warm water. mix well and then let the kitchen machinery knead it for 10-15 min

Cover it up again and let it rest and rise for one hour (again in a quiet, warm place)

Heat the fan oven to 200°C (= 400°F).

Mix down the dough to get rid of enclosed air, form a loaf and create a smooth surface with your wet hands

Bake for 45 minutes

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