Cold wheat / Grahambread

Ingredients for Cold wheat / Grahambread

Instructions for Cold wheat / Grahambread

To prepare the Cold wheat / Grahambread recipe, please follow these instructions:

The yeast is poured into the cold water - poured into a bowl. Add salt, flour and kernels and knead it all together on a stirrer. Run the stirrer with dough hook for approx. 4 minutes at the lowest speed - and then increase the speed to max. Until the dough releases the sides of the bowl - approx. 6-7 minutes ... THIS IS VERY IMPORTANT FOR A GOOD RESULT! Then put the dough into a greased bowl and film the bowl - and refrigerate for 24 hours. - After 24 hours, remove the dough and divide into 2 and form to 2 loaves - set aside for 3 hours under clothing. After lifting, place a baking oven in the oven, which is heated to 250 degrees - leave the stone in the 250 degree heat oven for half an hour - so you're sure it's hot. Place the 2 loaves on the baking soda with a little space and bake for 22 minutes at 250 degrees. Cool on a grid.

tips:
The yoghurt can be replaced with a homemade sourdough (also 1/2 dl) - but youghurt works just as well and is easier :-) --- Can easily be baked without the bag, but the result with the bag is best - great air holes in the finished bread .