Ingredients
- 1 kg wholemeal flour
- 650 ml lukewarm water
- 50 g fresh yeast
- 20 g salt
Instructions
1. Put the flour in a large bowl and make a well in the middle. Pour lukewarm water and yeast into the well and slowly mix with a little flour from the sides until a slightly liquid pre-dough is formed; do not incorporate all the flour. Cover the bowl and leave to rise in a warm place for 10 minutes.
2. Then mix the pre-dough with the remaining flour from the sides and the salt and knead very well. Cover the bowl and leave the dough to rise in a warm place for 1 hour.
3. After 1 hour, dust the work surface with a little flour and knead the dough well. Then let it rise again in the bowl or in a bread basket, covered, in a warm place for 15 minutes. Preheat the oven to 220 °C.
4. After the resting time, turn out onto a baking rack covered with baking paper, shape into the desired form and cut crosswise with a sharp knife if necessary. However, this is not necessary when resting in the bread basket. Place a bowl of water on the bottom of the oven and bake the bread in the oven for 45 minutes. After about 20 minutes, open the oven door briefly to let the steam escape. After baking, remove the bread from the oven and let it cool.
