Wiener Brot



For the starter:

For the dough:

For the crust:


For the starter:

In a large bowl combine both flours, salt and yeast.

Add the smaller amount of water and mix for about 1 minute or until a ball of dough forms.

Give according to need even more flour or water, the final dough is neither too tight nor too sticky.

Cover and let it rise on a warm place for 2 hours.

For the dough:

Add the dough ingredients and mix until getting a soft dough.

Add some flour onto the work surface and sprinkle the dough.

Knead by hand on medium speed for 4 minutes. The dough should be soft and pliable but not sticky.

Lightly oil a bowl and put in the dough and turn it so it is coated with oil.

Cover with plastic wrap and leave at room temperature to ferment for 2 hours, or until the volume has increased on the 1 1 / 2 times the original.

Take the dough from the bowl, knead lightly to degas it and return back into the bowl, cover.

Leave it overnight in the refrigerator. (Can in the refrigerator up to 3 days or in an airtight container up to 3 months frozen).

Leave the dough 1 hour before using out of the refrigerator. Divide it in about 10 pieces and let rest for 1 hour.

Make the dough a ball and knead until getting a soft dough.

Divide into 2 halves and form two oblong loaves. Sprinkle with oil. Covered with clear plastic and let it stand for 20 minutes.

Punch down the dough loaves and reshape once more.
Sprinkle lightly with oil and loosely cover with plastic wrap.

Let it rise for about 60-90 minutes or until the loaves to about 1 3 / 4 of its original size.

For the crust:

Combine in a small bowl all the ingredients and mix getting an uniform mixture (not too runny).

Brush  the loaves with the crust.

Make some cuts with a razor blade (not too deep)

Preheat the oven at 180
°C, sprinkle the loaves with semolina and bake for 50 minutes or until golden brown.