How about we slow down today and talk bread? We will need: 630 g full grain rye flour 440 g full grain wheat flour 20 g dry yeast 40 ml barley malt extract or molasses 660 ml water 30 g salt 20 g cumin or coriander seeds
Prior to all, mix warm water with yeast, a little bit of flour as well as the extract of malt and leave it till the foam appears (half an hour should be sufficient). Once the foam has formed, add remaining flour, salt, cumin or coriander seeds and start forming the dough (keep kneading for at least 10 to 15 minutes). Shape the dough into a ball, place it gently into a bowl, cover it with a towel so that the surface doesn’t get dry and leave it for 2 to 3 hours for the dough to rise. Once the dough has risen, knead it once again and form it into a round or oblong loaf, roll and shape it within the flour and cut the line in the middle. Finally, line butter paper into a baking tin and place the bread on top, cover and leave it for an hour to increase or even double in size. While the bread is rising, preheat the oven to 210 degrees and bake the bread for about 45 minutes. How to know if the bread is ready? Once you knock the crust of the baked bread, the sound should resemble knocking on an empty barrel. If that’s not what you hear, continue baking for another 10 to 15 minutes. Once the bread is ready.. don’t forget some late summer herbs, cottage butter, coarse salt and.. bon appétit!