Full in Grain – ‘Voll im Korn’

Recipe for one approx. 3.3 lbs (1500 g) bread

Ingredients:

• 2.2 lbs (1000 g) Full in Grain
• 0.011lbs/2 teaspoons (5 g) ‚Backtag‘ dry yeast
• 1.63 lbs (740 g) water (104F/40°C)
• 1 baking pan, approx 12x4x3 inch or 30x11x8cm

This is how it's done:

1. Mix dry yeast with the flour.
   
   
2. Add water and knead slowly to a very soft dough, for approx. 12 – 15 minutes.
   
   
3. Let the dough sit for about 30 minutes.
   
   
4. After that, knead the dough for a short amount of time and handle it like a batter.
   
   
5. Fill it in a 12x4x3 inch or 30x11x8 cm baking pan.
   
   
6. Sprinkle flour on the top surface.
   
   
7. Let it rise in the baking pan and put it in the 445F (230°C) top-and bottom preheated oven.
   
   
8. Bake 25 minutes at 445F (230°C) plus 55 minutes at 356F (180°C).

Pro Tip:

• If you don’t want to have too many grains in the bread: Swap 0.22 to 0.66lbs (100 to 300g) ‘Full in Grain/Voll im Korn’ with another mix such as “Pane di Como”, “Black Forest” (Schwarzwälder) or Toastbread (Toastbrot) baking mix.