These four spices make the bread topping a minor matter. The mixture is Franconian, but feels just as at home with ciabatta as with sourdough or whole grain: you definitely have to try it.
Ingredients 600g flour (preferably 70% rye flour, type 1150 and 30% wheat flour 1050) 400ml water (lukewarm) 1 cube of fresh yeast a pinch of sea salt KuS Franconia. Bread seasoning as desired, there should be at least 3 tablespoons
Preparation: First dissolve 3/4 of the yeast cube in a little lukewarm water. Put the remaining ingredients in a bowl and knead well with the yeast water, about 2-3 minutes. Form the dough into a ball and let it rise covered in a bowl for 2 hours. Knead the dough briefly, lightly, shape it into a loaf and place it on a baking tray lined with baking paper. Cover and let sit for another 30 minutes. Preheat the oven to 180 degrees fan or 200 degrees top/bottom heat and place a fireproof container with approx. 1 liter of water in it; this creates a nice crust. Bake the bread for about 50-60 minutes until the loaf has reached the desired browning.
Take the bread out of the oven and if the bottom sounds hollow when you tap on it, the bread is ready.
Let the bread cool slightly.
Our tip: Enjoy the lukewarm bread with butter, a pinch of sea salt and some bread seasoning!