Rustic German bread

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!