This delicious bread from the wooden baking frame is easy and uncomplicated to bake.
It turns out very tasty and has an aromatic, fluffy crumb. Simply knead the dough in the evening. Then let it rise overnight in the refrigerator in a wooden baking frame and then just put it in the oven the next morning...done!
Various wooden baking frames are available in our shop.
- 400 g wheat or spelled flour type 1050
- 200 g wholemeal rye flour
- 20 g fresh yeast
- 350 g water, lukewarm
- 10-15 g sugar beet syrup
- 1 tbsp balsamic vinegar
- 2 tsp salt
Grease the wooden baking frame well and sprinkle with flour, then place it on a baking stone (from TPC) or another baking surface that will later fit in the refrigerator. Put the water with the syrup and the crumbled yeast into a mixing bowl, 1 min. / speed 2 Add the remaining ingredients, 5 min. / dough kneading setting. Pour the dough into the wooden baking frame and smooth it out with a slightly moistened spoon, spatula or similar. Then sprinkle the dough generously with rye flour. Now place the baking frame uncovered in the refrigerator overnight (approx. 8 - 10 hours). The next morning, put the bread in the non-preheated oven at 230°C top and bottom heat and bake for about 45-50 minutes. (Brick from TPC bottom shelf). Immediately after baking, remove the bread from the baking frame and cool on a cooling rack