Homemade bread (bread baking machine)

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I started baking my own bread back when I was living in Florida, because I couldn’t stand the sweet and somehow soft bread that was sold there. I even started to prepare my own sourdough – because I didn’t have much of a choice (maybe you can buy it somewhere, but I just couldn’t find it anywhere).

Back in Germany I’m not doing this anymore, because I’m on vacation a lot and whoever eperienced a sourdough turned too sour, you might know why I’m now buying my sourdough in the supermarket.

For four years now I own my own bread baking machine that I use twice a week and we haven’t bought bread ever since, unless we are in France because they sell the very best baguette there.

When I tell someone about my „weekly bread baking“, they look at me kind of stunned, but the work is actually next to nothing. The bread baking machine kneads and bakes all by itself, the only thing you have to do is to put the ingredients inside.

So let’s get started…

Ingredients:

450 ml warm water

1 tablespoon salt

1 pkg sourdough (75 g)

(500 g different kinds of flour, like for example:)

200 g wheat flour Type 405 (= all-purpose flour)

50 g rye flour Type 1150

50 g wheat flour Type 1050

100 g spelt flour Type 630

100 g whole-grain flour (spelt/rye)

1 teaspoon dry yeast

1 tablespoon honey or sugar

 

If desired:

2 tablespoons sunflower seeds

2 tablespoons pumpkin seeds

2 tablespoons flax seeds

 

Preparation:

Put warm water into the baking dish, stir salt and sourdough in the water.

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Put all the flour on top, then the yeast and if you want add the sunflower and pumpkin seeds. No stiring needed.

I put my bread machine to „normal“, „1400 g“ and „dark“ to have the best result, but your machine might be different, experience will show…

A few minutes into the kneading process, I open the machine, put a bit of honey inside (the dough needs either honey or sugar, otherwise the yeast won’t work) and also help the machine a bit with a scraping utensil to get all the flour off the edges and into the dough…

Your work is done already! And exactly three hours later, here comes the result:

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