Weizenbrot
Weizenbrot is a recipe with fresh ingredients from the Bread category. Try this and other recipes from Spoonsparrow!
Ingredients
- 700 g wheat flour
- 400 ml water
- 1 tbsp salt
- 1 cube fresh yeast (42 g)
- 2 tsp sugar
- milk (for brushing)
Instructions
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1.
For the pre-ferment, mix 50 g wheat flour with 50 ml lukewarm water and cover with cling film; let it ferment at room temperature for 24 h.
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2.
Sift the remaining wheat flour into a bowl and sprinkle salt over it. Dissolve yeast and sugar in 350 ml lukewarm water and add to the pre-ferment. Knead everything with the dough hooks of an electric mixer until smooth. Cover the dough and let it rise at a warm place for 45 min. Then knead the dough again on a lightly floured surface, divide into two portions.
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3.
Shape each portion into a ball on a floured work surface. Place one on a baking tray lined with parchment paper. Cover and let rise in a warm spot for about 45 min. Score the tops of the loaves diagonally about ½ cm deep with a sharp knife, brush with milk, and bake in a preheated oven at 220 °C (middle rack) for about 30 min until golden yellow. After 10 min of baking, pour one cup of water onto the oven floor and close the door immediately. Let the finished loaves cool on a wire rack.
