WHAT YOU NEED

Ingredients

400 grams of high-quality flour
100 grams of low-fat flour
30 grams of wheat flour
150 grams of rye flour
70 grams of hot seeds
70 grams of natural whole wheat yeast
300 grams of water
8 grams of salt
10 grams of dry yeast

How TO MADE German country bread

Steps 1 to 4

1. All materials (excluding water) are cleaned.

2. Pour water into the mixer, stir slowly for 2 minutes, quickly for 8 minutes, stir until the dough surface is smooth and elastic.

3. Basic fermentation at room temperature for about 35 minutes.

4. Divide the dough into 400 grams and roll for 30 minutes.

Steps 5 to 8

5. Roll the dough into a cylinder.

6. Grind the dough into growth bars.

7. Use a dough stick to open the dough's interface rod.

8. Put the other side into the open interface.

Steps 9 to 12

9. Connect the interface.

10. It is placed in a pan at 30°C with 80% humidity and fermented for about 50 minutes.

11. Ferment well and sprinkle black wheat flour on the surface.

12. Raise the knife.

Steps 13 to 16

13. It is baked at 210 °C and 200 °C with steam for about 30 minutes.

14.