Ingredients Makes: 2/3 loavesUnbleached white flour to make up 950g total weight 1 teaspoon salt...

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Ingredients2 sachets fast-rising dry yeast2½ cup tepid water1 cup whole-wheat flour½ cup rye flourUnbleached white flour to make up 950g total weight1 teaspoon salt mixed with 1 tablespoon waterCornmeal for baking sheet

3 bowlsWeighing scalesWooden spoonDamp cloth

Equipment

Makes: 2/3 loaves

Equipment


Step IDissolve the dried yeast in the tepid water.


Step IIPut the whole-wheat andrye flour into a weighingbowl.

Then make up theweight with white flour.


Step IIIAdd 4 cups flour mixture tothe water and yeast and whipfor around 10 minutes.


Step IVAdd the salty water and mix.


Step VAdd the remaining flourand mix to form a dough.


Step VIRemove the dough fromthe bowl and place on afloured board.

Knead until smoothand elastic.


Step VIIPut the dough in a bowl and cover with a damp cloth. Leavethe dough in a warm place to rise.


Step VIIITake the risen dough from the bowl and punch it down beforeallowing it to rise a second time.


Step IXPunch it down once more and split to form 2 or 3 small loaves.Then place the loaves onto a baking sheet that has been dustedwith cornmeal and allow them to rise until double the size.


Step XBake in an oven at 230°C (450°F or Gas Mark 8) for25 minutes, or until the crusts are browned. The loaves shouldsound hollow when tapped on the bottom.


Step XIAllow to cool before slicing and serving.

Ingredients Makes: 2/3 loavesUnbleached white flour to make up 950g total weight 1 teaspoon salt...

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Transcript of Ingredients Makes: 2/3 loavesUnbleached white flour to make up 950g total weight 1 teaspoon salt...