MACROBIOTIC



- SEITAN -.......... - MACROBIOTIC -..........SATORI - Center for Awareness -

How to make Macrobiotic Bread

-Ryemixbread-
-Weizenkleingeb臘k-

-Ryemixbread-

It is not difficult at all.
Let's make Wholewheat Bread yourself.
It is very tasty,
and lots of fun !

Ingredients
Rye ........................500g
Wheat .................................... 500g
sourdough ......................................3 big spoon
yeast ..........................................20 g
salt ...........................................2 small spoon
sesam, nuts, linseed .................................a little
water ............................................some

1

First of all you need some sourdough, which you can either buy or make your self.  

2

To your sourdough (which is about 4 big spoons) you add 400g of rye and with some water (35 degree) you make a dough and let it rest for at least 5 hours. If you let it rest longer, lets say over night, the taste of the bread will get bit sour, otherwise 5 hours will do.  

3

From this dough you take away 3 big spoons (after resting)

4

 and you put a bit more of ryeflour to this 3 spoons, mix it and keep it in the fridge, this will be the base for your next bread. You can keep this one at least 2 weeks, then you shall use it.  

5

Then you put wheatflour to the rest of the dough, you can also use dinkel or any other kind of grains.

6

in the mean time you can make the yeast small and soak it in 25 degree lukewarm water

7

add all other ingredients like salt, nuts, sesame or others

8

warm the water 25 degree!

9

put everything together and mix it well, best is with your hands, it will take you only few minutes to make a nice dough, which is not sticking on the bowl anymore. then let the dough rest for another 1 hour.

10

after the rest mix the dough again and form 2 well shaped breads like you see in the picture

11

take a knife and cut 2 crosses on each bread, to make a good shape, let it rest for another 10 minutes

12

put it in the oven, which should be hot already,

20 minutes 250 degree and another 20 minutes put 200 degree. The bread get a nice skin if you put a bowl of water in the oven.











Seitan

Seitan - Concious Food, Concious Life -
Macrobiotic - Life is grace with consious food -
Satori - Center for Awareness -

Macrobiotic

-Weizenkleingeb臘k-

 Weizen      1 kg

Wasser          750g

Salz              2 TL

Butter          20g

Hefe            50g

Honig          20g

*

1

Das Mehl immer frisch mahlen!

2

  in der Mitte des Mehls eine Grube machen. Die Hefe erst in etwas Wasser auflsen

3

 und dann alle Zutaten von der Seite her einarbeiten. Diesen Teig an einem warmen Platz 30 Minuten rasten lassen.

4

  nachdem man alles noch einmal durchgeknetet hat, etwas Teig wegnehmen (ca. 60 g) und ein "W・stchen" daraus formen.

5

 erst oben eine Schlinge nach rechts formen, dann unten, die obere Schlinge nach links umdrehen und gleichzeitig das untere Ende der Schlinge durch die obere durchf臈eln. Dann hat man die ber・mten "Fl舖erln". Man kann aber auch einfach nur Weckerl daraus formen oder Salzstangerln.

6

 auf ein befettetes Backblech oder Backpapier legen, einpinseln, eventuell noch mit Salz, Mohn oder Sesam bestreuen.

7

   20 Minuten bei 200 Grad ausbacken.

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Since 10/05/2010

Seitan

Seitan - Concious Food, Concious Life -
Macrobiotic - Life is grace with consious food -
Satori - Center for Awareness -

Macrobiotic