13/06/2023
Kuepperbusch presents German Bread
Ingredients
For the dough:
● 360 g warm water
● 2 tbsp honey
● 3g dry yeast
● 1 toasted beer
● 35 ml olive oil
● 155 g whole rye flour
● 70 g whole spelt flour
● 250 g strength flour
● 75 g bread crumbs
● 1 tsp salt
● 2 tbsp linen seeds
● 2 tbsp sesame seeds
● 2 tbsp sunflower seeds
● 2 tbsp pumpkin seeds
To decorate:
● Oatmeal
Elaboration
1. Dissolve the dry yeast and the honey into the warm water, and let it rest for 10 minutes or until the mixture starts to foam.
● 70 g whole spelled flourients in a big bowl. Then, add the wet ingredients (water with yeast and honey, beer, and olive oil) and blend the dough using a rod or a tongue.
3. Cover with plastic wrap and let it ferment for 8 hours (or overnight). The seeds will absorb all the liquids, so the dough will be more compact.
4. Grease the bread mold and pour the fermented dough. Smooth out the surface, cover it with oatmeal, and bake the bread using the steam oven and the mode called tin loaf for 1 hour.
5. Remove the bread from the oven and let it cool for 5 minutes inside the mold. Then, take it out and let cool the bread completely on a wire rack.
6. When the bread is cold, you can cut it into slices.
