Light Wecken (Simple Sourdough Bread)

For the light roll, mix the lukewarm water with the vinegar and the yeast, dissolve the salt in it.

Then add the flour and the sourdough extract and knead with the kneading axes of the food processor to a homogeneous dough (add some more flour if necessary). Coarsely crush the spices in a mortar and knead them in as well.

Let rise in the bowl, well covered, for about 40 minutes. Knead the dough well again, form a loaf and place in a floured rattan basket. Let rise again for a good 40 minutes.

The dough must show cracks all around, then it has risen enough. Preheat the oven in time to 250°C medium heat and put in a bowl with water for the water steaming. First bake for about 15 minutes at 250°C with strong steam, then for about another 35 minutes at 225° without steam (remove the bowl).

The bread is ready as soon as it sounds hollow when tapped on the underside.

Then let the light loaf cool on a rack so that the vapors can escape.

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