| CATEGORY |
CUISINE |
TAG |
YIELD |
|
German |
Breads, German |
1 |
Servings |
INGREDIENTS
| 300 |
g |
Flour, wheat |
| 350 |
g |
Flour, rye |
| 700 |
g |
Leaven |
| 20 |
g |
Salt |
| 20 |
g |
Yeast, fresh |
| 300 |
cc |
Water, 40°C |
| 100 |
cc |
Apple-Juice |
| 5 |
g |
Pepper, green from Madagascar |
INSTRUCTIONS
Prepare the pepper as following three days before baking. Give pepper in
100 cc apple-juice and change every day. Give the flour in a pot, mix well
with pepper, add salt and yeast at different ends of the pot, add water
while stirring, add leaven. Knead well during 5 min. Cover and let rest for
30 min. Knead well and form as you like. Cover and let rest 60 min. til it
doubled its volume. Bake in preheated oven at 225°C for 70 min. If you
divide the paste in two parts the baking time would be 50 min.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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