Basic recipe for leaver (basic dough)
Ingredients: 200 gr of wheat, 1 heaped Tbsp of special baking enzyme (available in health or organic food shop), 1 cup lukewarm water
Mix all ingredients well to form a smooth dough. Cover well and leave to stand for 15-24 hours at 30 degrees until fine bubbles come up.
The next day add to dough 300 gr wheat, 1/2 cup of warm water (the dough should be soft and not sticky)
Cover and leave to stand for 5 hours at 30 degrees (on a radiator or in a heated cooling box). When the volume of the leaven has increased 3-to 4 times it is ready. The dough can be kept for app. 6 month in a large screw jar in the fridge.
Basic recipe for bread
Prepare dough the previous evening!
Ingredients: 350 gr rye, 1 level tsp of baking enzyme, 1 heaped tsp of leaven, add lukewarm water and whisk into a light dough. Cover and leave to stand overnight at app. 20 degrees.
The next morning prepare the main dough from 500 gr wheat, 1 tbsp caraway seeds, 1 level teaspoon of salt, 100 gr sunflower seeds. Add to the other ingredients with enough lukewarm water to make a soft but not sticky dough.
Important: now knead the dough for app 5-10 minutes in a large bowl, working from the outside to the inside, slowly turning the bowl in a clockwise direction. Avoid using a mixer if possible (because if the warmth skin contact is better) In the meantime grease the RÖMERTOPF baking form evenly and spread it out with flour or sesame seed. After the dough has risen to twice its original height, briefly knead again, place in the pot and leave it for about 10-15 minutes in warm water. The dough will rise. The RÖMERTOPF stores enough water to develop the perfect humidity during baking process. Place pane now in the cold oven. Set temperature at 220 degrees Bake on the bottom shelf for about 1 hour.
You can vary this basic recipe and prepare multigrain bread or pumpkin seed bread, carrot bread, barley, oat, linseed bread etc.
Of course bread can also be baked using yeast, natural leaving of baking powder, furthermore honey, salt bread can be baked as well. The most important that place the bread baking mould always in the COLD oven!