Bread

Knusperbrot (Crusty High-Hydration Bread)

A rustic, high-hydration no-knead bread combining regular and wholemeal flour, utilizing beer and apple cider vinegar for flavor, baked in a covered pot for an extra crusty finish.

Prep: 10 minutes Cook: 45-48 minutes Servings: 6
No-Knead Baked
Knusperbrot (Crusty High-Hydration Bread)

Preparation Steps

1
  • 300 g flour (regular)
  • 125 g wholemeal flour
  • 1.5 tbsp dry yeast
  • 2 tsp salt
  • 100 ml beer
  • 1 tbsp apple vinegar
  • 200 ml water
Combine regular flour, wholemeal flour, yeast, and salt in bowl. Mix beer, vinegar, and water. Add wet to dry, stir until just incorporated. Don't overmix - lumps are okay! Dough will be runny (high hydration).
2
Cover with damp towel, rest 15-18 hours at room temp.
3
Fold dough 10-15 times (drag up from one side, fold over). Alternate directions.
4
  • Oil (for plastic wrap)
Place cross-shaped parchment in fresh bowl, dust lightly. Transfer dough onto parchment. Cover with oiled plastic wrap (oil side down). Rest 2 hours.
5
Preheat cast iron pan in oven at 250°C (fan). Remove plastic wrap, slash surface with scissors. Transfer bread (on parchment) into hot pan, cover with lid.
6
Bake 30 min covered. Reduce to 220°C, remove lid. Bake 15-18 min more until golden and crispy.