How many loaves of bread do you want to bake?
Crispy on the outside, moist on the inside – this farmhouse bread impresses with its nutty notes and robust aroma. The pre-dough and toasted flour create a particularly full-bodied flavor, ideal with soups, cheese, or simply on its own with butter.
#gluten-free
Ingredients
For the pre-dough:
-
150
g buckwheat flour
-
50
g buckwheat groats
-
0.5
g caraway seeds
-
2
g dry yeast
-
200
ml water
For the dough:
-
20
g
KOMEKO BROTGENUSS, toasted
-
650
g
KOMEKO BROTGENUSS
-
100
g teff flour
-
30
g chia flour
-
20
g salt
-
5
g dry yeast
-
450
ml water
-
50
ml cooking oil
Preparation
Prepare the pre-dough:
Mix buckwheat flour, buckwheat groats, caraway seeds, dry yeast and cold water.
Leave to stand at room temperature for 12 hours (dough temperature approx. 26 °C).
Toasting KOMEKO BOTGENUSS
Spread the KOMEKO BOTGENUSS flour on a baking tray and roast at 240 °C.
Stir and mix occasionally. Duration: approximately 20 minutes.
Danger:Smoke may be produced.
Tip: Toasted flour can be made in advance and stored in a dry place.
Make the dough:
- Combine the pre-dough, toasted flour, and all other ingredients until smooth. Cover and let rest for 30 minutes.
- Divide the dough in half, flour it well, and loosely shape it into two loaves. Place them in proving baskets or bowls lined with a cloth, top side down.
- Let it rest, covered, for another 60 minutes.
- Preheat oven to 250°C (top/bottom heat). Place a metal bowl with stones or metal parts on the bottom and heat it up.
- Turn the bread out onto a baking sheet and place it in the oven. Pour water into the metal bowl and close the door immediately (caution: strong steam buildup!).
- After 10 minutes, reduce the temperature to 190 °C and bake for another 40 minutes.
Our tip: Depending on your taste, the bread can be refined with additional spices such as anise or fennel. Serving it tastes especially good with herb butter, cheese, or a hearty spread.
