Whole Grain Bread from the Terracotta Pot
Whole grain bread from the terracotta pot is a recipe with fresh ingredients from the grains category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg rye
- 400 g wheat
- 3 tsp cumin
- 2 tsp coriander seeds
- 1 tsp fennel seeds
- 0.5 cube fresh yeast (21 g)
- 0.8 L water
- 3 tsp sea salt
- 3 packets dry sourdough starter (15 g each, health food store)
- Butter (for the terracotta pot)
- Wheat flour (for the terracotta pot)
Instructions
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1.
Wet the terracotta pot. Grind rye and wheat together with cumin, coriander, and fennel into a fine flour (or crush the spices in a mortar and mix them into the whole grain flour).
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2.
Crush the yeast and dissolve it in 2 tbsp lukewarm water. In a bowl combine this with cold water, salt, sourdough extract, and flour to knead into a smooth, firm dough. Shape the dough into a ball and cover it with a damp cloth in a warm place for 1 hour to rise.
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3.
Melt a little butter and brush the pot with it. Then dust the pot with flour. Knead the dough again well, shape it into an appropriate loaf, and fill it into the terracotta pot. Place the lid on and let the bread rise again for 1 hour in a warm place.
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4.
Slide the bread into a cold oven (bottom rack) covered at 150°C for 3 hours. Then remove the lid and bake the bread at 200°C for 50-60 minutes more. Release the loaf from the pot and perform the tap test on the bottom side. If needed, bake for an additional 5-10 minutes. Place the loaf on a cooling rack to cool.
