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: