Name: Estonian Black Bread – Leib
Yield: 4
Cuisine: Estonian
Ingredients: Rye Flour: 300 g; W240 Flour: 100 g; Whole Spelt Flour: 50 g; Water: 270 g; Brewer's Yeast: 9 g; Salt: 8 g

Kenmerke:

kombuis:

Estnies

290
dien 4
maklik

bestanddele

300 g Rogmeel
100 g W240 Meel
50 g Heelspelmeel
270 g water
9 g Brouersgis
8 g sout

rigtings

Swartbrood is 'n tipiese spesialiteit van Noord-Europa. Swartbrood is 'n tipiese spesialiteit van Noord-Europa, Swartbrood is 'n tipiese spesialiteit van Noord-Europa, Swartbrood is 'n tipiese spesialiteit van Noord-Europa. Swartbrood is 'n tipiese spesialiteit van Noord-Europa. Swartbrood is 'n tipiese spesialiteit van Noord-Europa, Swartbrood is 'n tipiese spesialiteit van Noord-Europa, suurroom en grasuie. suurroom en grasuie, aan die ander kant, suurroom en grasuie, suurroom en grasuie, suurroom en grasuie.

stappe

1 gedaan	Pour the flours, brewer's yeast and 270 g of water into the bowl of the mixer and knead for a few minutes, add the salt and knead until the dough is smooth and homogeneous.
2 gedaan 120	Put the dough to rise in a covered container and in a warm place for about 2 hours or in any case until its initial volume is doubled.
3 gedaan	Now proceed with the molding: take the dough and spread it gently. Fold the 2 top flaps towards the center. Now bring the whole top to the center. Roll the dough without tightening it very tightly, tightening the closure well.
4 gedaan 90	Place the dough with the closure facing up in a leavening basket and let it rise for 60-90 minute.
5 gedaan 70	Turn it over on a baking sheet covered with parchment paper, make an incision with a cutter and bake it in a preheated oven at 220 °C, after 20 minutes lower the oven temperature to 180 ° C and finish cooking. This will take approximately 45-50 minute.