Homemade bread with Long kneading


Prep time
15 minutes
Cooking time
4 hours, 30 minutes
Total time
4 hours, 45 minutes


 Homemade bread with Long kneading


330 g
active sourdough
450 g
flour for bread
300 g
spelled flour
480 g
2 t
ground cumin


Mix active sourdough thoroughly with lukewarm water.  Add the sifted flour, salt, ground cumin, linseeds, and mix everything thoroughly and cover with foil to food. Leave in a warm place to rise for 11 hours, preferably overnight.

The next day on floured board is folded dough from getting top-down, bottom-up, from right to left and left to right. Cover the dough and let rest 1 hour. This folded has 2 x do and ultimately shape the form and leave the dough to rise to double.

Preheat oven to 230°C and put the bottom of a small pot of water. Put the baking pan or glass dish in the oven to give everything was hot. Transferring bread carefully on a hot baking pan with baking paper cut into 3-4 times with a razor blade and sprinkle top with cold water and with linseed. Cover and bake at 230 ° C for 15 minutes. Then we reduce the temperature to 210 ° C and bake for 10 minutes. Then the temperature was lowered to 200 ° C and bakes another 45-50 minutes. After baking bread select the grid, and then top with cold water and leave to cool.