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Rustic German bread
Ingredients
Utensils
liquid measuring cup, stand mixer with dough hook, oven, baking sheet, parchment paper, baking dish, knife, Butterbrot Baby seasoning
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How-To Videos
Basic yeast dough
How to measure
Nutrition per serving
Step 1/ 3
- 3 g confectioner’s sugar
- 7⅝ g fresh yeast
- 7⅝ g water
- liquid measuring cup
In a measuring cup, dissolve confectioner’s sugar and yeast in lukewarm water. Allow to sit for approx. 30 min. Ensure that foam forms at the top of the yeast mixture.
Step 2/ 3
- 150 ml water
- 150 g bread flour
- 75 g rye flour
- 4 g honey
- 3 g butter
- 6 g salt
- stand mixer with dough hook
Combine the rest of the water, flour, rye flour, honey, butter, salt, and yeast mixture using a stand mixer with a dough hook. Knead for approx. 10 min. until an elastic dough forms. Cover and allow to rise in a warm place for approx. 1 h or until the dough has doubled in volume.
Step 3/ 3
- water
- Kitchen Stories Butterbrot Baby seasoning (optional)
- oven
- baking sheet
- parchment paper
- baking dish
- knife
- Butterbrot Baby seasoning
Preheat oven to 220°C/425°F. When dough has finished rising, knead by hand on a floured surface until smooth. Divide dough and form loafs approx. the width of a stretched out hand in diameter. Cover and allow to sit at room temperature on a baking sheet lined with parchment paper for approx. 30 min. When the dough has doubled in volume, make a crosswise incision in the top. Transfer to preheated oven. Place a baking dish filled with water on the bottom rack. Bake the bread for approx. 30 - 40 min. until the crust is golden. Set aside to cool. Serve it with butter and sprinkle with our BUTTERBROT BABY seasoning if liking.
Enjoy your meal!
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