Graham Country Bread

Stir the sourdough with a quarter of a liter of lukewarm water and the graham flour. Cover the baking bowl with a dishcloth and let it stand for one night at 26 to 30 degrees.

Put the wheat flour in a suitable bowl. Press a bulge into it.

Crumble yeast into the bulge. Stir the yeast with 5 tbsp. lukewarm water, 1 tsp. sugar and a tiny bit of flour from the rim to make a steam. Cover the baking dish with a dishcloth. Let the dampfl rise for 20 to half an hour.

Add sourdough mixture, salt left over, water, wheat meal and syrup to the dampfl in the baking bowl form. Prepare all ingredients into a smooth dough and knead well with hands for 10 to 15 min. Cover the baking bowl with a dish hangl. Rest the dough at 26 to 30 degrees for 2 hours.

Knead the dough repeatedly with your hands for 10 min. Form it into a round loaf. Place bread on a greased and lightly floured baking sheet. Cover with a large kitchen towel and rise for 2 hours at 26 to 30 °C.

Brush the graham country bread with lukewarm water before baking. Bake in a heated oven at 225 °C on the middle shelf for 60 to 70 min. Put a mug of boiling water in the oven. Brush the bread again with lukewarm water 10 minutes before the end of the baking time.

In case you do not know in detail what graham flour is: with this flour, the separated bran is ground very finely and then added to the flour another time. Result: weni

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