Donkerbruin vloerbrood met pompoenpitten min




  • Recipe (traditional oven)

  • Determine the size of the bread.

  • 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.

  • Shape the dough into the desired form.

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

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

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

  • Cut the score the bread with a very sharp dough 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.