Baking Bread

05 Aug 2014 0 Comments Estimated reading time: 1 minute read

I love bread, I really adore it. Lovely sand­wiches. As it has become really dif­fi­cult to find good bread at baker­ies, I star­ted to bake it on my own. And it’s really easy and quick. It takes me less work than going to a bakery. And it also inspired me to go for anoth­er sketchnote. 

So here’s what I need for my rye & wheat whole­meal bread: 

  • 250 g rye wholemeal
  • 150 g sourdough
  • 3.5 g dried yeast (or half a pack­age of fresh yeast)
  • ~ 300 ml water
  • 1–2 table­spoon golden syr­up, maple syr­up or honey
  • 250 g wheat wholemeal
  • 50 g muesli without fruits
  • 10–20 g salt
  • some more muesli for decoration

First I mix rye whole­meal, sour­dough, yeast, water and syr­up in bowl and put it for half an hour in the oven (50°C).

After that I add wheat whole­meal, muesli and salt to the dough and have my kit­chen machine knead it. 

Then I put the dough in a bak­ing dish (I have one made of sil­ic­one — can’t but recom­mend it) and sprinkle some muesli on top of it. Then I put a wet cloth over the dish and put it back into the switched off oven. 

After some time I heat the oven to 200°C and back the bread for ~50 minutes. 

And here is the sketch­note for it — it dif­fers a little bit from tim­ings and amounts and doesn’t go for a dish, but in the end it’s as good. Unfor­tu­nately it’s in German: 

Rye & Wheat Wholemeal Bread Sketchnote

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