Grandma Inez's Stone-Baked Bread
Jenny Kristensen- 1 loaf of bread
- 25 min
- 3 hours 5 minutes
Feel free to season the bread with bread spices, and enjoy it with butter and light syrup once it has cooled.
This is a recipe from one of our readers and was not created or tested by KronJäst.
3.11/5
348 VotesHere's how:
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1
Mix everything except about 11 dl of all-purpose flour and let the food processor run for 5 minutes. Double the time if you’re kneading by hand. Let the dough rise for 1 hour.
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2
Knead for 2–3 turns on the dough hook until the dough settles. Mix in the remaining approximately 11 dl of flour until the dough is smooth and no longer sticky.
Remove the dough and place it on a baking sheet in a large round shape; let it rise for another 45 minutes. -
3
Bake the bread in the middle of the oven at 250 °C for about 10 minutes. After 10 minutes, reduce the heat to 175 °C and continue baking for another 50 minutes.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 50 g (1 packet) KronJäst for Bread, fresh
- 1,000 g (10 dl) water, 20 °C
- 1020 g (about 17 dl) rye flour
- 1020 g (about 17 dl) all-purpose flour
- 140 g (1 dl) white bread syrup
- optional: 1/2 bag of bread spices
The recipe comes from
kronjast.se
