I’ve been obsessing about making my own bread. A large part is due to my free time while in my little break before begining my new adventure. The other part is the absolute awesome-ness knowing you baked your own bread!!! How cool is that?!
Doesn’t everyone get this excited about home made bread? In case you weren’t sure, bread is a thing, here, in Germany. I mean a BIG thing. It’s all everyone talks about (not really)! Was the bread good…? Was the bread bad…? And because of all of this bread talk, I’ve become a little obsessed with it. I can’t think of many things better than GOOD BREAD… can you???
So instead of heading down to the local bakery to buy my bread, (which I acutally do buy my bread at the local bakery… stereotypical, I know, but I like supporting the local bakers), I am attempting the huge feat of making my own! It’s a little scary… the yeast… the flour… the rising… and I know what you may be thinking, “You’re a pastry chef!” But I’ll tell you… It’s not the same!!! I don’t work well with “doughs.” But I’m in for the challenge…
I’m definitely not at “profi-level,” but this bread was delicious with a little bit of salted butter! I love bread with a nice, crusty outside and a fluffy inside. It was definitely worth the effort! …but really because the actualy hands-on time is minimal…
Bread baking is definitely my new hobby and I’m so excited to try out the sourdough starter that I’ve got brewing up in a jar until it gets to its final stage in a few days to make a really great sourdough! Stay tuned… but try this one out first…
- 300g rye flour
- 200g wholewheat flour
- 10g yeast
- 350ml water
- 10g salt
- In a large bowl add the flour, salt, and the yeast. Then add a bit of the water and mix together, then add the rest and mix until a wet but workable dough.
- Knead the dough with your hand for about 5 minutes.
- Oil a bowl, place the dough in it, and cover for about 2 hours.
- Once doubled in size flour your work surface and knock the air out by folding it repeatedly onto itself.
- Form into an oval shape.
- Let sit to prove for about 1 to 2 hours.
- Preheat the oven to 220 Celsius. Bake the bread for about 30 minutes, until baked through. TIP: to test if the bread is done, tap the bottom of the loaf and if it sounds hollow, it's done baking!
- Let cool.