This delicious bread from the wooden baking frame is easy and uncomplicated to bake.
It is very tasty and has an aromatic, fluffy crumb. Simply knead the dough in the evening. Then leave to rise overnight in the fridge in the wooden baking frame and just pop it in the oven the next morning...done!
Various wooden baking frames are available in our store.
Servings 4
INGREDIENTS
- 400 g wheat or spelt flour type 1050
- 200 g wholemeal rye flour
- 20 g fresh yeast
- 350 g water, lukewarm
- 10-15 g sugar beet syrup
- 1 tbsp balsamic vinegar
- 2 tsp salt
INSTRUCTIONS
Grease the wooden baking frame well and sprinkle with flour, then place on a baking stone (from TPC) or another baking surface that will fit in the fridge later. Put the water with the syrup and the crumbled yeast into the mixing bowl, 1 min. / speed 2 Add the remaining ingredients, 5 min./ dough kneading setting. Pour the dough into the wooden baking frame and smooth with a slightly moistened spoon, dough scraper or similar. Then sprinkle the dough generously with rye flour. Now place the baking frame uncovered in the fridge overnight (approx. 8 - 10 hours). The next morning, place the bread in an unheated oven at 230°C top/bottom heat and bake for approx. 45-50 minutes. (TPC baking stone at the bottom shelf). Immediately after baking, remove the bread from the baking frame and cool on a cooling rack
