Franconian bread spice

These four spices make the bread topping a secondary matter. The mixture is Franconian, but feels just as good with ciabatta as with sourdough or whole grain: definitely give it a try. Our recipe ingredients600g flour (preferably 70% rye flour, type 1150 and 30% wheat flour 1050)400ml water (lukewarm)1 cube of fresh yeasta pinch of sea saltKuS Fränk. Bread spice as desired, at least 3 tablespoons should be used. Preparation: First dissolve 3/4 of the yeast cube in a little lukewarm water. Put the remaining ingredients in a bowl and knead well with the yeast water, approx. 2-3 minutes. Form the dough into a ball and let it rise in a covered bowl for 2 hours. Knead the dough briefly and lightly, shape it into a loaf and place it on a baking tray lined with baking paper. Cover and let simmer for another 30 minutes. Preheat the oven to 180 degrees circulating air or 200 degrees top/bottom heat and place a fireproof dish with approx. Add 1 litre of water, this will give a nice crust.The bread approx. Bake for 50-60 minutes until the loaf has reached the desired browning.Take the bread out of the oven and if the bottom sounds hollow when you tap it, the bread is ready. Let the bread cool down a little.Our tip: Enjoy the lukewarm bread with butter, a pinch of sea salt and some bread spice!Bon appetit