5 granen 4 zaden vloerbrood min

Ingredients

Tools

Preparation

  • Recipe (traditional oven)

  • Determine the size of the bread.

  • Weigh all ingredients but make sure that the yeast does not come into direct contact with the salt before adding the water.

  • Knead all ingredients into a smooth dough with lukewarm water.

  • Add a little extra water if the dough seems too dry during mixing.

  • Knead with a food processor for 10 min to a smooth dough (or 20 min by hand).

  • Cover the dough with a damp tea towel and let it rest at room temperature for 15 min.

  • Divide the dough into two equal pieces.

  • Form the dough into the desired shape.

  • Spray the baking tray with baking spray or line it with parchment paper.

  • Place the prepared dough pieces on the baking tray, leaving enough space between the loaves.

  • Cover the dough with a damp tea towel and let it rise at room temperature for 40 min.

  • Score the bread with a bread knife with a design of your choice.

  • Preheat the oven to 220 degrees.

  • Place the baking tray in the center of the preheated oven and bake it at 220 ° C for 30-35 minutes.

  • After baking, let the bread cool on a wire rack.

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