German Sourdough Farmer Bread-Graubrot / 德式酸酵农夫包

Recipe Category:

Ingredients / 材料:

Method / 做法:

Mix first 4 ingredients in a mixing bowl attached with dough hook. Mix at the low speed until you obtain a rough dough. Increase the speed and knead for about minutes until smooth and elastic. Shape into a round, put in a lightly greased bowl and with a damp cloth and let rise in a warm place until doubled in volume, 3-4 hours.
Deflate the dough and turn it out onto a lightly floured surface. Divide in half and shape one into a loaf and place in a greased loaf pan. Form the other into a round and place on a baking tray dusted with cornmeal. Cover with damp cloth and let rise 2 hours. Slash the tops of the loaves. Brush the top with water and sprinkle the sesame seeds or cumin over before baking.
Preheat oven to 210C/410F and bake for 15 minutes. Then lower the heat to 190C/375F and bake 35-45 minutes or until cooked. Let cool for at least 30 minutes before slicing.

前4项材料混合入搅拌盆，低速将材料大略搅拌成团。提速后继续搅拌大约5分钟直到面团柔软有弹性。揉成球状后放入一个抹油的容器内，盖上后放到温暖地方醒发3-4小时直到面团双倍大。
排出面团气体放到洒了薄粉的案台上。分成2份。一份整成长方形放入抹油的吐司烤模。另一份揉成圆状放到洒了玉米面的烤盘上。盖上湿布醒发2小时。面包表面用利刀划道后刷上水，然后洒上芝麻粒或小茴香。
烤箱预热至210C/410F烘焙15分钟后将温度调低到190C/375F继续烘焙约35-45分钟至熟。晾凉至少30分钟后才切片。

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