I always recommend to read the whole recipe before doing it. I followed my own advice and stumbled on the long baking time, the extra kneading and baking temperature. I already baked an Irish Soda Bread from Bread: A Baker’s Book of Techniques and Recipes which has a different kneading method, baking temperature and period. So I consulted the book Ballymaloe Bread Book, I brought from Ireland 4 years ago.
Hamelman and Tim Allen agree on kneading method, baking temperature and period, so I adapted the recipe according to their recipes. We are still no huge fans of flavours in breads, so I opted for the plain version.
The left overs from „Abendbrot“ were still good the next morning for breakfast.
I finished the bread in 40 minutes and it was done.
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