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Black pudding loaf
160—180 Min
We're baking bread with a twist. Instead of just placing it on top, the black pudding is mixed into the bread. The finished product: a moist, crusty loaf. The sausage is diced and briefly frozen before being added to the dough.
Ingredients 4 Portions
- 380 gSour cream
- 4 Eggs
- 150 gRye flour, smooth (960)
- 200 gWheat flour, smooth (700)
- 400 gBlack pudding
- 1 pcs.Yeast cube
- 50 gButter
- 10 gSea Salt, Coarse
- 1 tsp.Garlic Granules
- 1 tsp.Marjoram, Crushed
- 1 tsp.Farmhouse Bread Seasoning Mix
Preparation
- 1
Make a starter dough by combining room temperature water, a little flour and yeast, and leave to rise for around 30 minutes.
- 2
Combine the sour cream with the eggs, butter, garlic, marjoram and salt.
- 3
Combine the starter dough, the remaining flour, the bread seasoning mix and the sour cream mixture into a smooth dough.
- 4
Allow to rise for a further 30 minutes.
- 5
Dice the black pudding, place on a baking sheet, then place in the freezer for a short time. Fold the diced sausage into the dough.
- 6
Place in a floured banneton and allow to rise for 45 minutes.
- 7
Place on a baking sheet lined with baking parchment and bake the bread for around 45 minutes at 165°C (329°F).
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