We're baking bread with a twist. Instead of just placing it on top, the blunzn sausage 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 gBlunzn sausage
- 1 pcs.Cube of yeast
- 50 gButter
- 10 gSea Salt, Coarse
- 1 tsp.Garlic Granules
- 1 tsp.Marjoram, Crushed
- 1 tsp.Farmhouse Bread Seasoning Mix
Make a starter dough by combining room temperature water, a little flour and yeast, and leave to rise for around 30 minutes.
Combine the sour cream with the eggs, butter, garlic, marjoram and salt.
Combine the starter dough, the remaining flour, the bread seasoning mix and the sour cream mixture into a smooth dough.
Allow to rise for a further 30 minutes.
Dice the blunzn sausage, place on a baking sheet, then place in the freezer for a short time. Fold the diced sausage into the dough.
Place in a floured banneton and allow to rise for 45 minutes.
Place on a baking sheet lined with baking parchment and bake the bread for around 45 minutes at 165 °C.
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