Lübeck Bread
Bread, buns & biscuitsServings: 1
Ingredients for Lübeck Bread
optional | 1 tsp. onion powder | |
Hot water | ||
1 | tbsp | Oil |
1 | tsp | Sugar |
1.5 | dl | Yogurt |
2 | tsp | Comments |
3.5 | dl | Lukewarm water |
375 | g | Wholemeal rye flour |
50 | g | Yeast |
500 | g | Wheat flour |
Instructions for Lübeck Bread
To prepare the Lübeck Bread recipe, please follow these instructions:
The water is poured into a bowl. The yolk is crumbled and stirred. Yoghurt, sugar, salt, oil, bowl, onion powder, rye flour and wheat flour are added. The dough is well kneaded until it drops the bowl. The dough is pierced until it is smooth. Sprinkle the bowl with a little flour. The dough is put in the bowl and a dish is laid over. Raises approx. 60 minutes until the dough has a double size.
The dough is thrown down and shaped into a loaf of bread. The plate is covered with baking paper or lubricated with margarine. Adheres to a warm place approx. 30 minutes.
The bread is scratched with a sharp knife and brushed with warm water.
The oven is heated to 220 degrees. A refractory bowl of water is placed at the bottom of the oven. The bread is baked on the bottom oven rib.
The finished bread is cooled to a baker.
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