Закрученный немецкий хлеб Wurzelbrot, печём дома каждый день!

Hello everyone! Guzel Kostyna here, and today we'll be making a traditional Bavarian "Wulzelbrod" bread together, following a simple recipe. This homemade bread is made with yeast dough, which we refrigerate overnight for the perfect texture. Learn how to make this bread with its characteristic root-like shape, which will be a perfect addition to your table. Ingredients: 400 g high-protein flour 100 g rye flour 100 g semolina You can only use two types of flour: 500 g high-protein wheat flour and 100 g rye flour 5 g dry yeast 2 level teaspoons salt 1.5 teaspoons sugar 500 ml water 1 tbsp vegetable oil 00:00 — Root-like bread 😳 what is Wurzelbrot? 00:43 — Ingredients 02:00 — Kneading the dough 07:00 — How to shape Wurzelbrot (key step) 08:30 — Second proofing 09:00 — Baking: temperature and time 10:40 — Result (bread cut) 11:20 — Summary + is it worth repeating the recipe? Enjoy!