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Homemade Bread
· 12 servings
Mixing the dough
Mix all the dry ingredients together in a large bowl. You can also use 1 cup of spelt flour and 2 cups of wheat flour. Finally, pour in the water and knead. I knead it by hand for about 5–10 minutes. Add your favourite seeds to taste, if you like.
Rising
The kneaded dough will be slightly sticky. Shape it into a rough ball at the bottom of the bowl, dust it lightly with flour, cover the bowl with a tea towel, and set it somewhere warm to rise.
Long, slow rise
Let the dough rise for at least 8 to 12 hours. It's best to prepare it in the evening and bake in the morning. After this time the dough will have grown several times in volume and become nice and airy.
Dividing the dough
Carefully turn the dough out of the bowl onto a floured board using a wooden spoon, stretch it out into a long rectangular shape, and let it rise for 15 minutes.
Folding the dough
Then fold the dough over itself three times and let it rise again for another 15 minutes.
Into the roasting pan
Finally, place the dough into a preheated roasting pan (lightly dusted with flour, otherwise the bread can stick), sprinkle with nuts, and cover with the lid.
Baking
Bake in an oven preheated to 230 degrees for 30 minutes. After 30 minutes, remove the lid and bake for another 15 minutes to get a beautifully crispy crust.
Cooling
Once baked, take the bread out of the oven and let it cool slightly for 10 minutes, then remove it from the roasting pan onto a wooden board covered with a tea towel, or onto a wire rack, so it doesn't get soggy on the bottom.