Coarse whole grain pot bread
This recipe is for you who love dense breads with a chewy crumb and deep flavor. Baking bread in a pot gives a crispy crust and good structure in the crumb. This recipe meets the Whole Grain Logo requirements.
Ingredients
- 250 g Whole wheat flour
- 250 g wheat flour
- 250 g rye flour
- 6 dl water
- 9 g salt
- 5 g yeast
Instructions
- The yeast is dissolved in the water, and then the remaining ingredients are added (hold back 50 grams of whole wheat flour).
- The dough is mixed until it comes together and becomes shiny and elastic. Feel free to increase the speed slightly once all the ingredients have combined, if using a stand mixer. Kneading takes about 10 minutes, but keep an eye on the dough.
- The bowl is now covered with plastic wrap or a damp cloth and left to rise for 16-20 hours.
- The dough is turned out onto a lightly floured surface after the rising time, and it is then folded over itself a few times to tighten the surface.
- The dough is now placed back in the bowl and left to rise for 2 hours in a warm place. The dough is placed so that the bottom is facing up.
- Preheat the oven to 250°C and place a heavy-bottomed pot with a lid (about 26 cm in diameter) inside.
- When the oven is hot and the dough has finished rising, carefully turn the dough into the pot, cover with the lid, and place it back in the oven.
- Bake for 30 minutes with the lid on, then for an additional 15 minutes with the lid off.
- Let the bread cool for at least 1 hour after baking on a rack.