Works perfectly every time and extremely forgiving with timings.
Ingredients
300g fine wholemeal rye flour
400g plain (wheat) flour
1tsp dried yeast
½ tsp sugar
500 ml water
Method
Mix the dry ingredients well. Add the water and make into a very wet dough. Cover it and leave for 12-24 hours depending on when you can return to it. Knock it back once in the meantime.
When it's done rising, knock it down, fold it in on itself a couple of times and leave to rise again for an hour. After half an hour put a lidded le Creuset style casserole pan in the oven and heat it to 200-250°C.
After around half an hour heating, take the pot out, tumble the dough into the pot, replace the lid and bake for 30 minutes.
Remove the lid, turn the temperature down to 200°C and bake for a further 15 minutes.
Turn the bread out of the pot and allow to cool on a cooling rack.
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