Bread plate

Description

Bread the for the original submission of any first and second courses. Especially good to serve soup and hot homemade sausage; due to the shape of the cauldron, food stay hot and propercase internal cork is not absorbed into the bread; then the you can eat is soft with a crispy crust bread.

Ingredients

Flour

170 g
Rye flour

170 g
Cumin

2 g
Yeast

7 g
Salt

5 g
Sugar

14 g
Water

320 g

Cooking

Of all the ingredients knead the dough

Ready put the dough in a special form

Close and deliver for proofing in a warm place for 30-40 minutes

After the dough came, to put the form into the oven for 30 minutes at 180 degrees

Allow to cool, disassemble the form and remove the bread, it is immediately ready for use: can be submitted any first and second courses, especially good soup and hot homemade sausage-due to the shape of the cauldron, the food stay hot