World Champion Bread

For the world champion bread, mix the wholemeal rye meal with 28 g boiling water and allow to swell for approx. 2 hours. Add a few crumbs of salt to prevent germs/bacteria from forming.

Mix the finished sourdough with the sugar and let it rest for about 20 minutes. Then add wheat flour, salt, olive oil, swelling piece and water and knead for about 5-10 minutes with the kitchen machine. Then let the dough rest for 20 minutes, knead again briefly by hand, form into a loaf and roll through the grain mixture. Press the grains down a little.

Place the loaf in a loaf pan lined with baking paper, cover with a tea towel and let rise in a warm place for about 2 hours. In the meantime, preheat the oven to 250 degrees. Fill a grease pan with hot water and place the loaf pan on a wire rack in the oven.

Bake at 250 degrees for 10 minutes, then reduce the temperature to 200 degrees and bake for another 45 minutes. Remove the world champion bread from the loaf pan and let it cool very well!

Preparation Tip:

The world champion bread tastes delicious in the morning with fresh butter and jam.

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