Mosel tapas: winemakers’ bread

Ingredients winemakers’ bread:

Ansicht auf Winzerbrot.
  • 320 ml water (at approx. 36 degrees)
  • 20 ml white wine
  • 260 g organic rye flour, type 960
  • 175 g organic wheat flour, type 1600
  • 1 packet organic dry yeast
  • 10 g salt
  • 20 g whole grain rye flour sourdough
  • 15 g lard
  • 80 g walnuts (whole)

Preparation winemakers’ bread:

  1. Weigh out all the ingredients and place in a large bowl then mix briefly with a wooden spoon.
  2. Then stir using a dough hook until a smooth dough is formed.
  3. Afterwards, cover the dough and leave to rest in a warm place for 30 minutes.
  4. Then place the dough on a floured work surface. Now shape the dough into a loaf and place in a floured proofing basket.
  5. Leave the dough to rest for another 45 minutes in a warm place until it has risen nicely.
  6. In the meantime, preheat the oven to 250 degrees (convection setting). Fill an oven-proof cup with water and place in the oven.
  7. Now turn the bread dough out of the proofing basket and onto a baking tray lined with baking paper.
  8. Bake the bread for 10 minutes at 250 degrees, then reduce the temperature to 185 degrees and bake for another 30 minutes.
  9. Take the bread out of the oven and leave to cool completely on a cooling rack. If you tap the underside of the bread, it should sound nice and hollow.



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