Farmer`s Bread Loaf
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 2 hrs 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 650 g flour (wheat flour)
- 2 packs yeast (dry yeast)
- 2 teaspoons salt
- 375 ml milk
- 125 ml water
- 5 tablespoon oil (olive oil)
- 2 tablespoon honey
- Oil, for greasing (olive oil)
- 1 egg (s), whisked lightly
Print Recipe
Pin Recipe Instructions
- Remove 300 g of the flour and mix with yeast and salt. Mix milk, water, honey and 3 tablespoons of oil in a saucepan and heat over medium heat, stirring constantly (DO NOT simmer or even boil). Pour the liquid into the flour and yeast mixture and stir thoroughly. Gradually stir in the rest of the flour until the dough separates from the edge of the bowl. Tip onto a work surface lavishly sprinkled with flour and knead until the dough is soft, smooth and elastic. Dough should no longer stick to the hands or the surface. Shape into a ball and place in a large bowl, lightly greased with olive oil, and turn until the batter is covered with fat. Cover the bowl with a damp cloth and let rise for about 40 minutes until it has doubled in size.
- Then prick the dough with a fork (but do not murder it!) Until it collapses and knead ten times so that the air bubbles escape. Cover and let rest for 10 minutes.
- Then divide the dough in half and cut each half into thirds. Form approx. 35 cm long strands from each third and braid them into a braid. Place plaits on a greased baking sheet and brush first with the beaten egg and then with olive oil. Let rest for another 20-25 minutes. Bake at 190 ° C in a preheated oven for 20-25 minutes until golden brown.
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