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Middleburg, FL, United States
Wednesday, March 10, 2010

PostHeaderIcon Toastbrot mit Weizensauerteig /Sandwich bread with sourdough

with the leftover 200g sourdough I made a sandwich bread

500g Spelt flour (or unbleached AP flour)
200g Sourdough
10g Honey
10g Salt
250g lukewarm milk
50g soft butter (I melted it in the milk and cooled it to lukewarm)

Dissolve the sourdough and sugar in the lukewarm milk (not to warm, you don’t want to harm the sourdough). Add the rest of the ingredients to it and knead about 10 minutes until all is well mixed. Cover the dough and let it rest 30-45 minutes.
Knead the dough again, then either form a loaf or roll the dough out, roll it into a log and cut that log into 4 pieces. Place the loaf or the 4 pieces into a buttered loaf pan, cover  and let it proof 1-2 hours (mine was about 3 hours). You can slice the loaf prior to proofing if you choose to.
Bake the loaf at 200C/400F for about 45 minutes. Remove the pan and place on a cooling rack.
Very good Sandwich bread. The tangy taste (Sourdough) just keeps asking you for more.


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