Bake your own bread: how to make it crispy and delicious NDR.de – Guide

Status: 2022-03-18 09:42

Whether with yeast or sourdough: Homemade bread is especially good. What do you need to keep in mind when making the dough and how does the bread get a nice crust when you bake?

Bread is one of the most important and popular foods. It tastes extra good when you bake it yourself. However, it takes some time. As a rule, bread can be baked either with yeast or with sourdough. In both types of dough, mushroom cultures ensure that the dough ferments nicely and that the bread becomes fluffy, light and aromatic.

Bake bread with yeast

Especially bread with wheat or spelled flour can be baked very well with yeast. A simple bread dough with yeast consists only of flour, water, yeast, a little salt and sugar. About half a cube of yeast and 250 milliliters of water consume about 500 grams of flour.

Dissolve the yeast in the lukewarm water and knead all the ingredients well. Keep the dough warm for at least 40 minutes, 40 to 50 degrees is ideal. This can be done, for example, in the oven or on the heater. Then it is best to knead again and let it ferment again. The volume should be approximately doubled. After fermentation, knead the dough briefly again, work in the seeds, nuts or kernels as you wish and shape them, making any cuts on top. Let rise again on the baking sheet and then bake at 200 degrees (top / bottom heat) for about 40 to 45 minutes.

Crispy crust: Like this

Place a shallow bowl with a little water in the bottom of the oven for a nice crust. If necessary, towards the end of the baking time, spray the bread with a little water. The bread is ready when it sounds hollow when you tap the bottom.

Sourdough bread: Prepare the dough

Bread made from sourdough has the advantage that it lasts longer than bread made from yeast dough. Sourdough is mainly used when baking with rye flour. You can either buy a sourdough extract or prepare the sourdough yourself. It takes time, but it is not that difficult. To do this, pour equal parts water and rye flour into a clean container, stir, close with a lid and place in a warm place. “Feed” this method daily with more water and flour.

After about four to five days, the mixture, the so-called Anstellgut, is ready for further processing. The starter should smell sour, but an unpleasant, very sour smell indicates that it has failed and must be thrown away. You can have a small portion of the starter in the fridge and use it to bake more bread later.

Process and bake sourdough


Depending on your taste, you can mix grains, nuts or seeds into the dough.

It is easier to bake the sourdough with a sourdough extract. This is available in supermarkets and health food stores. Mix the extract or starter with flour, water and salt. In order for the sourdough to ferment well and become nice and fluffy, it is best to add a little yeast, which should always be added to dough made from sourdough extract. Mix everything well and let rest in a warm place for about an hour.

Knead the finished dough briefly again, mix in nuts and seeds as desired. If the dough is very sticky, it is advisable to fill it in a loaf pan for baking. Bake in a preheated oven at about 200 degrees (top / bottom heat).

Baking with old grain

Instead of using wheat or rye, you can also bake bread with flour from old cereals. For example, the old grains emmer and einkorn are very suitable. The flour can be used to bake both yeast and sourdough bread. However, the dough is relatively soft, so it is advisable to bake it in a mold.

Bake bread with baking powder

If you do not have yeast or sourdough extract in the house, you can use baking powder to bake bread instead. However, the texture is usually not so nice and fluffy. In addition, the bread has a shorter shelf life. One advantage is that it does not have to take long before baking – it saves a lot of time. Baking soda can also be an option for people who do not tolerate yeast or sourdough.

More information

Millet pancakes are placed on parchment paper on a plate.  © NDR Photo: Claudia Timmann

Cereals are not only suitable for baking bread or cakes, but also for cooking. Preparation tips. More

Dinkelkorn © Fotolia.com Photo: Björn Wylezich

Spelled is an archetype of modern wheat, unripe spelled is the unripe spelled grain. It is good for cooking. More

Wheat ears, barley and flour on a wooden table.  © fotolia Photo: Christian Jung

Bread, pasta, muesli: cereal products determine our menu. An overview of the most important varieties. More

This topic in the program:

north turn | 2022-02-26 | 18:00

NDR logo

.

Leave a Comment