German Crust Bread by WhatsCookingRobot. A Thermomix <sup>®</sup> recipe in the category Breads & rolls on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

You are here:

Print to PDF

[X]

Print recipe

German Crust Bread

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

I'm cooking this today

Ingredients

20 slice(s)

German Crust Bread

250 g water
1.5 level teaspoons dried instant yeast
350 g Baker's Flour
150 g flour, rye
100 g Greek yoghurt
2 level teaspoons salt
1 level teaspoons honey
2 tbsp white balsamic vinegar
oil, To grease baking dish

Add to shopping list

6

2h 45min

Preparation 1h 45min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
- Recipe is created for
  TM 5
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9
Alcohol-free Egg free Vegetarian Baking Bread Breakfast Brunch Dinner Lunch Supper Cooking for 2 person Cooking for elderly people Cooking for large family Cooking for single person Cooking for students Easy Low budget Natural Everyday Picnic European German

Recipe's preparation

Add water and yeast to

and warm 3 min/37°C/speed 1. Meanwhile sprinkle proofing bowl with flour.

Add bread flour, dark rye flour, yogurt, salt, honey and balsamic vinegar to the

and knead

4 min. Transfer dough to proofing bowl, sprinkle lightly with flour and - covered with a tea towel - let proof in a warm place for 1.5 hours. In the meantime grease a dutch oven (3L) (baking dish with lid) and sprinkle with flour.

Place dough in a floured surface, fold several times and form into a bread shape. Place dough in the prepared baking dish, sprinkle with flour and cut a pattern on the top (max 0.5 cm deep). Put the lid on the baking dish, place it into the cool oven and set your oven to 240°C. Bake for 50-60 minutes. Take off the lid carefully and let it bake for 5 more minutes. Carefully take the bread out of the dish and let it cool on a wire rack. Slice the German Crust Bread in 15-20 slices and serve warm or cold.

Accessories you need

Measuring cup
buy now

Spatula TM5/TM6
buy now

Tip

You will need a baking dish with lid that is safe for temperatures up to 240°C. You can vary the types of bread flour. If you prefer your bread darker, you can use whole wheat and dark rye for example.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.