Crusty Polenta Bread with Espresso Butter

Guten Appetit!

Servings: 1 Loaf, Approx. 20 Slices

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Baking Tray Mixture: Espresso Butter:
310g Wheat Flour, Type 550 100g Butter, Soft
70g Rye Flour, Type 1150 3 Tablespoons Espresso, Strong, Cold
70g Polenta A Few Drops Worcester Sauce
2 1⁄2 Teaspoons Dried Sourdough Extract A Few Drops Tabasco
Approx. 10g 1 Teaspoons Dried Yeast 1 Pinch Ground Cardamom
1 Teaspoons Sugar 1 Pinch Nutmeg, Freshly Ground
Approx. 270ml Water 1 Pinch Cinnamon
1 Tablespoon Olive Oil Pepper, Freshly Ground
1 Teaspoon Lemon Juice Herb-Flavoured Salt
Approx. 1 ½ Teaspoons Salt In Addition:
Greaseproof Paper


1. For the dough, add all the ingredients to a mixing bowl and knead into a smooth, soft dough. Shape into a rectangle of 20x30 cm, place into a tin which has been greased with oil and cover with cling film. Leave the dough to rest in the refrigerator for 12 hours. Allow it to rise in a warm place until the volume has doubled.

2. Roll the dough out onto a work surface covered with flour and roll the dough over three times around lengthwise. Place onto a baking tray which has been lined with greaseproof paper and bake as per the setting procedure listed below. Leave the baked bread to cool.

3. For the espresso butter, stir the butter until light and fluffy. Mix in all the other ingredients and season with pepper and herb-flavoured salt.

Setting Procedure

4D Hot Air

220 °C

Added steam, setting 03

Baking time: 20-25 minutes


Leave the dough to rise in the oven! To do so, set the heating type to 'Dough proving' and temperature at 40 °C.

If the dough is twisted slightly, the crust will break open wonderfully when baked.

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