Light brown bread (traditional recipe)
280 ml Water (Lukewarm)
8 g Salt
10 g Bread improver or butter
7 g Dried yeast / 15 g Fresh yeast
Food processor (optional)
Baking release spray / baking paper
Recipe for 2 loaves of bread
Determine the size of the bread.
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 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.
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 damp tea towel and let it rise at room temperature for 40 min.
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.