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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dissolve yeast in water. | 2. Knead flour and salt into water mixture creating a smooth dough (Optimal when dough easily comes out of the mixing bowl). | 3. Let rise in a warm place for 20 min in a covered, greased bowl. | 4. Place a baking pan in bottom of oven and preheat to 480 Deg F. | 5. Reknead the dough for a short time and form into a loaf. (or 2, a shorter baking time will result). | 6. Place on a greased baking sheet (baking stone). Cover with damp cloth and let the dough rest until doubled in height (aprox 30-60 min) Tip: for a nicer crust brush the loaf with buttermilk, yogurt or coffee periodically. Do not let the surface of the dough dry out. | 7. Place the dough and with its baking sheet in the oven. Then pour some boiling water into the baking sheet that is already in the bottom of the oven. (to quickly create steam in the oven) | 8. Lower the oven temperature to 430 Deg F. | 9. Bake the loaf until desired brownness (40-60 min). | 10. To test for doneness, knock on bottom of loaf. If it produces a hollow sound it is ready to remove from oven and place on cooling rack until cool. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	20 1/4	fluid		-	-	-	-
active yeast	1	packet		-	-	-	-
non iodized salt	3 1/4	1/4		-	-	-	-
bread flour	5 1/2	cups		2720.135	546.5136	90.2693	12.5081
rye flour	2 1/4	cups		936.0	197.6544	45.8208	6.3936

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.