Woensdag lichtbruin




  • Recipe (traditional oven)

  • 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.

  • Form the dough into the desired shape.

  • Place the seed mixture in a large bowl.

  • Brush the bread slightly damp with water using a brush.

  • Pick up the bread and roll it in the seeds until it is completely covered.

  • Spray the baking tin with baking spray and put the dough in it.

  • 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 middle of the preheated oven and bake it at 220 ° C for 30-35 minutes.

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

Tips for extra finishing