Ancient grain traditional recipe

Preparation

• Recipe (traditional oven)

• Determine the size of the loaf.

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

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

• If the dough seems too dry during mixing, add a little extra water.

• Knead it for 10 minutes with a food processor to a smooth dough or 20 minutes by hand.

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

• Divide the dough into two equal pieces.

• Mould the dough into the desired shape.

• Moisten the dough with a brush and water.

• Roll the dough in the flour and place it on the baking tray.

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

• Place the prepared dough pieces on the baking tray with enough space between them.

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

• Preheat the oven to 220 degrees.

• Slightly cut the dough with a bread knife in a desired pattern.

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

• After baking, remove the bread from the tin and let it cool on a wire rack.