A crispy bread from country bread flour. The best I'v ever made up.
Half the yeast in the water, add the countrybread flour. Mix to a smooth dough. But in a plastic bag Into the fridge for 2 hours. Take out the dough. Poure up the beer, add the rest of the yeast, salt, honney and oliv oil. Mix. Add the premade dough, mix while adding the flour untill you have a smooth but sticky dough. You can in this process add seasoning of your choice. Divide the dough in 3. Put two parts into the fridge unless you have 3 casserolles and a large oven. Let the one dough rise for 30 minutes. (*) Knead the dough and form into a loaf. Brush olive oil on a greaseproof paper, let the dough rise on it under a towel for 30 minutes. Heat the oven to 260° C. Put the cast iron casserole into the oven to be preheated. Bring out the casserole, add some rape oil. Pour the bread formed dough into the casserole. Turn down the heat to 225°C. Bake for 15 minutes with the lid on. Remove the lid and bake for another 15 minuts. Let the bread cool under a towel. Take out the next dough, this does not have to rise any longer (judge it by how much it has risen in the fridge) Reapet from (*) mark. The same way with the third dogh. Don't forget to preheat the casserole. Good luck.
The countrybread flour I use is a mix of wheat flour, barley flour , rye flour, oat flour , rye flour scalded. There is also some sour dough of rye in it.
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Serving Size: 1 Loaf (62g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 415 | ||
Calories from Fat: 408 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.3g | 60 % | |
Saturated Fat 6.3g | 31 % | |
Monounsaturated Fat 33g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.9mg | 0 % | |
Potassium 101.5mg | 3 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 1.7g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 415
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