World Bread Day: “Twisted Bread” (Zwirbelbrot)

Our wonderful foodblogger friend Zorra is hosting the World Bread Day 2009 event again, like she already did the past few years.

Oh my, I always spend hours to browse through all those wonderful bread posts when she finally posts the round up. …and I end up with lots and lots more bookmarked bread recipes I want to bake one day… yet is is oh so much fun every year!

If you want to know what the heck I am talking about please feel free to visit WBD roundup’06, WBD roundup’07, WBD roundup’08 and you will see…  :)

So when I saw this bread at Eva’s blog “Deichrunner” and I thought this was the perfect recipe for my World Bread Day bread.
Why? Not only because it looked so great and tasty but also because needed also very less preparation time. Yes the time again…

I altered the recipe a bit tho because I used a flour mixture containing a lot of healthy whole grains and fibers.

Knead all the ingredients for about 10 minutes in your food processor.
Transfer dough into an oiled plastic container (I used a zip lock bag) and let rest for about 10-12 hours in the fridge.

Fetch dough from the fridge (it should have risen noticeably).
Transfer to a well (!!) floured surface and avoid any further kneading.
Cut into two longish pieces. Stretch dough a bit. Twist twice.

Transfer to baking sheet and flour with rye flour. No additional rising needed!

Preheat your oven to 240°C and bake bread for about 15 minutes. Reduce heat to 200°C bake for another 20 minutes. You will want to aim for a nice crust.