Recipe: Cranberry sourdough bread with hazelnuts
Rye breads from the loaf tin are perfect for days when you don't feel like baking but still want to eat bread. No stretching and folding, no worrying about the crust and a particularly open crumb. And a few cranberries and nuts turn the simplest sourdough bread in the world into something special after all.
Ingredients
- 400 g Wholegrain rye flour
- 100 g Wholegrain spelt flour
- 425 g water
- 50 g sourdough starter
- 2 tbsp. Sugar beet syrup
- 1½ tsp. salt
- Cranberries and hazelnuts to taste
Instructions
- Leave the bread to rest overnight at room temperature.
- Preheat the oven to 230 degrees using a baking stone* and a steam tray consisting of a stainless steel oven dish* and lava stones*.
- Bake the wholegrain bread at 200 degrees for about 20 minutes with steam and 40 minutes without steam.
- The bread must be completely cooled* before it can be cut because it contains a high proportion of rye.
- Happy baking!