5 grain & 4 seed loaf (traditional oven)
270 ml water (lukewarm)
8 g salt
7 g Dried yeast / 15 g verse gist
Food processor (optional)
Baking / release spray / bakpapier
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.