Monday, April 1, 2019

Polish Bread from my friend O.

Changing your home is not easy ... changing your country is something that can not be explained ... but this change was easy and positive ... However, there are always things that you miss ... meals, smells, restaurants ...... but over friends ...

With my friend O. we cultivate a great friendship in the last seven years ..... breakfast, walks, meals and of course recipes ..... this bread is your recipe .... the first time I tried it it reminds me of a German bread that I tried many years ago ..... is delicious, nutritious and with an acid touch .....

She gave me part of her sourdough ..... I could not bring it with myself a sourdough from another country ..... but I could make it without a problem with my own sourdough ..... and it is delicious .. ..

Recipe for 3 large mold panels (I make half and I get 2 medium molds)

1 kg of whole wheat flour

1/2 kg of rye flour

3 teaspoons of salt

1/2 cup flaxseed

1/2 cup of sunflower seeds

1/2 cup pumpkin seeds (inside)

1/2 cup wheat bran

1/2 cup of oatmeal

6-8 cups of warm water

6 tablespoons of active sourdough

Mix everything in a bowl and leave a room temperature overnight (I leave it in the oven)

The next day divide into molds, and leave 5 tablespoons of the mixture in the refrigerator to have this bread's mother dough. No more than 10 days

Bake at 400F for 30 minutes, 350F for 1 hour and 300F for 30 minutes. Adapt it to your oven ...

Enjoy !!

1 comment:

  1. The bread looks just like from a bakery! Healthy and hearty with wholewheat and rye...would be so perfect with some homemade beef pate :-))