PREPARATION

First, make a sourdough : mix ½ cup lukewarm water with ½ tsp sugar and add ½ crumbled cube of fresh yeast. Let rise 15-20 minutes. Meanwhile sieve the flour into a bowl, add the yeast and all remaining ingredients and make a soft, smooth dough. Leave the dough in a warm place to rise for about 30 minutes.

Knead the dough after the rise in a floured surface, roll it and fold like the puff. Now let him rise under a towel for 20 minutes. Repeat the rolling and folding 3 times. Make the dee eventually a ball and place in a buttered mold. Let it rise for 15 minutes, brush it with a brush with water, puncture or cut it from the top and bake for about 1 hour at 200°C (convection ovens -20°C) till red. Allow the bread to cool after baking on the roster.

Once cooled you can cut it and put into deep freezer.

Barley malt syrup
It is actually a food supplement as the honey, but then made ​​from barley. It is 3 times cheaper than honey, and it need not be in the bread. But if you add it, you have a nutritious, darker and definitely tastier bread. If you do not have it, it does not matter – just use 1 tbsp of honey. What we do everything for our loved ones.

Potato makes the bread softer, tastier and long-term storable.