Inkeeper's Bread

April 14, 2016


You must remember to mix the starter dough the day before you want to bake Inkeeper's Bread, but otherwise there is nothing difficult about this recipe. 

Anise or caraway seeds go well with this bread, but this time I didn't used either of them.

1 large loaf 

First day 

2 dl (200 g) lukewarm water 
25 g fresh yeast 
2 dl (100 g) fine, light rye flour (bolted rye flour, sieved rye flour) 

Combine water, yeast and flour in a mixing bowl. Cover with a tea towel and leave at room temperature overnight. 

Second day 

3 dl (300 g) lukewarm water 
1,5 tsp salt 
4 dl (220 g) fine, light rye flour (bolted rye flour, sieved rye flour) 
about 7 dl (450 g) wheat flour 

Blend the lukewarm water, salt and rye flour with the starter dough. Add 6 decilitres of wheat flour. Knead for 5 minutes. Add more flour as necessary and knead another 5 minutes.(Kneading is going to take a total of 10 minutes by mixing machine, 15 minutes by hand.) 

Cover and leave to rise at room temperature for 30 minutes. 

Turn the dough out onto a floured surface and knead briskly about 3 minutes. Shape the dough into a large loaf. Line a baking tray with parchment paper, place the bread on it, cover and leave to rise at room temperature for 30 minutes. 

Preheat the oven to 175°C. Bake for 30 minutes. Turn the oven temperature up to 225°C and bake for another 15 minutes. 

Let cool on a wire rack.

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