Root Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 10 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500g flour
- 0.25 ¼ cube yeast or 0.5 pack dry yeast
- 300 ml water
- 2 teaspoons salt
- 1 pinch (s) sugar
- Flour for the work surface
- Oil for the tin
Print Recipe
Pin Recipe Instructions
- When using dry yeast, dissolve the yeast in a little lukewarm water. Then mix all the ingredients together and knead for about 5-10 minutes. Put the batter in a bowl or baking dish and cover well. I put it in a plastic bag and seal it tightly. Put the dough in the refrigerator for 10-12 hours. You can prepare it in the morning before work and bake it in the evening.
- Take the dough out of the refrigerator, turn it out onto a floured work surface and divide it into long pieces with a sharp knife or spatula. Do not knead any more, then the airy bubbles would be destroyed.
- Take the long dough rolls in your hands and turn them approx. 2 times against each other or twist against each other on the floured work surface. Place on a lightly oiled baking sheet or parchment paper. Bake in an oven preheated to 240 degrees (convection). After about 15 minutes, when the crust is nice and crispy, reduce the heat to about 150 degrees. Bake for another 30 minutes.
- The bread is really easy to bake, you just have to divide the time a little. It has a nice crispy crust and is very soft and fluffy on the inside.
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