Crusty Bread
Try the crusty bread from Spoonsparrow for breakfast or dinner. Crispy, delicious and so simple!
Ingredients
- 400 g rye whole‑grain flour
- 400 g wheat whole‑grain flour
- 50 g wheat bran
- 42 g fresh yeast (1 cube)
- 0.5 tsp honey
- 150 g liquid natural sourdough starter
- 2 tsp salt
Instructions
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1.
Mix the flours and bran, press a well in the center, crumble the yeast into it, pour the honey over it, and add about 150 ml lukewarm water to the well. Stir in a little flour with a fork. Cover the pre‑mix with a cloth and let it rest for about 15 minutes in a warm place.
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2.
Add 350 ml lukewarm water, sourdough starter, and salt, then knead everything into a smooth dough using the beaters of a mixer. If needed, add a bit more water or flour. Knead by hand for 5–10 minutes until strong. Return to the bowl and let it rest covered for about an hour.
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3.
After that, knead again vigorously, shape into a loaf, brush with a little water and dust with flour. Place on a baking sheet lined with parchment paper. Cover with a cloth and let rise for another 30 minutes until the dough shows cracks.
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4.
Place a heat‑proof dish of water in a preheated oven at 250 °C (fan not recommended; gas: highest setting). Put the loaf in the oven and bake for about 15 minutes, then lower the temperature to 220 °C (fan 200 °C; gas level 3–4) and bake for another 45–50 minutes. If the loaf sounds hollow when tapped it is done; otherwise bake an additional 5 minutes and repeat the tap test.
