breads

Ulno's heavy default

This is the bread I usually make. You need white flour (type 405 or 550), rye flour, pumpkin seeds, sunflower seeds, flax seeds, oat, yeast (can also be dry yeast), sugar, salt, good vinegar, cold or hand warm water, a loaf pan (best from silicone), and a fork or a hand mixer with dough hooks.

• fill the loaf pan to 1/4 with water

• add seeds, 2-3 tea spoons of sugar, 1-2 tea spoons of salt, yeast, 3-5 tea spoons of vinegar

• add flour so that loaf pan is 2/3 to 3/4 full (it should be less rye flour than white flour approx 1/3 of the flour can be rye)

• carefully mix the ingredients, so that the dough is evenly mixed (with fork or handmixer). The dough can be quite wet. Just so wet, that it does not run. Should be a nice sticky not too wet dough.

• let the bread rise until about the whole loaf pan is filled (1-3 hours)

• bake for about 50-60 minutes on 200 degrees C or 355 degrees F, oven does not need to be pre-heated

• take the bread out of the loaf pan and let it steam and dry for several hours (you can of course start tasting it)

• in the fridge it usually stays fresh for up to two weeks

Other bread recipes

Here are some other German recipes from my father:

• http://norbisrath.de/VollkornbrotBrotmaschine

• http://norbisrath.de/Weissbrote

Maiken found this nice movie about no knead breads: http://www.youtube.com/watch?v=evsdggMoBuM