Whole-wheat Bread from a Clay Pot
Ingredients
- Ingredients
- 1 kilogram Rye
- 400 grams Wheat
- 3 tsps Caraway
- 2 tsps Coriander
- 1 tsp fennel seeds
- ½ cube active Yeast (21 grams)
- ⅘ water
- 3 tsps Sea salt
- 3 packets Sourdough powder (eac 15 grams, from a health food store)
- also
- butter (for clay pot)
- Pastry flour (for clay pot)
Preparation steps
Grind the spices with a mortar and pestle or in a spice mill and mix with both flours.
Crumble yeast and dissolve in 2 tablespoons warm water. In a bowl, mix cold water, salt, yeast extract and flour and knead into a smooth, firm dough. Pat the dough into a ball, cover with a damp kitchen towel and let rise in a warm place for 1 hour..
Melt butter and grease the pot. Sprinkle with flour. Knead the dough again, shaping into a loaf the size of the clay pot. Place in the clay pot, cover with the lid and let the bread rise again for 1 hour in a warm place.
Put the bread in a cold oven and bake, covered, at 150°C (approximately 300°F) for 3 hours. Remove the lid, increase heat to 200°C (approximately 400°F) and continue baking for another 50-60 minutes. Remove bread from pot and knock on the bottom: it should sound hollow. If not, continue to bake for 5-10 minutes more. Let cool on a wire rack before serving.
