Crusty Bread

Name: Crusty Bread
Prep time: 25 min
Cook time: 205 min
Total time: 230 min
Yield: 15 Portionen
Ingredients: 350 g Wheat flour Type 405; 150 g Whole rye flour; 1 Pck. Dry baking yeast; 1 Pck. Whole rye sourdough; 2 tsp Salt; 1 tbsp Liquid honey; 150 g Yogurt; 250 ml Lukewarm water; Wheat flour

Bread and Rolls

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Cook Time

3 h 50 min

Servings

Difficulty

Medium

Prep Time

25 Min

This Thermomix® recipe for Crusty Bread is ready in 3 h 50 min and yields 15 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

Hearty crusty bread, perfect for breakfast or as a side dish.

Ingredients (9 ingredients)

350 g Wheat flour Type 405
150 g Whole rye flour
1 Pck. Dry baking yeast
1 Pck. Whole rye sourdough
2 tsp Salt
1 tbsp Liquid honey
150 g Yogurt
250 ml Lukewarm water
Wheat flour

Preparation (7 steps)

Mix dry ingredients

Thermomix® Setting

10 sec/Speed 4

Put wheat flour, whole rye flour, dry baking yeast and whole rye sourdough in the mixing bowl and mix for 10 sec/speed 4.

10 sec

Prepare dough

Thermomix® Setting

2 + 3 min/Kneading speed

Add salt, liquid honey, yogurt and lukewarm water and first mix for 2 min/kneading stage, then process for another 3 min/kneading stage to form a dough.

2 + 3 min

Let the dough rise

Cover the dough and let it rise in a warm place until it has visibly increased in size.

Shape bread

Knead the dough briefly again on a floured work surface, shape into a round loaf of bread (Ø 16 cm) and place on a baking sheet lined with baking paper. Flour the loaf of bread a little and cut it crosswise with a sharp knife about 1 cm deep.

Let the bread rise again

Let rise again in a warm place until it has visibly increased in size. Preheat oven.

Bake bread

Place the baking sheet with the bread in the oven and reduce the oven temperature. Shelf: lower third, top/bottom heat: about 200 °C, fan oven: about 180 °C, baking time: about 50 min.