Round Crusty White Bread
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 70 g rye flour (type 1150)
- 450 g wheat flour (type 550)
- 2 teaspoons, leveled salt
- 1 pack dry yeast
- 300 ml water, lukewarm
- 1 tablespoon oil
- some rye flour for dusting and for the work surface
- some water for brushing
Print Recipe
Pin Recipe Instructions
- For the dough, carefully mix rye and wheat flour, salt and dry yeast in a mixing bowl. Add water and cooking oil. Work the ingredients with the dough hook of the hand mixer first briefly on the lowest, then on the highest level in about 5 minutes to a smooth dough.
- Dust the dough with flour and cover and let rise in a warm place until it has visibly enlarged (about 40 minutes). Dust the risen dough lightly with flour, take it out of the bowl, knead it well again on the floured work surface and shape it into a ball.
- Place the ball of dough on a baking sheet (lined with baking paper), first spread a thin layer of water, then sprinkle it with rye flour and cover it in a warm place until it has visibly enlarged (about 20 minutes).
- In the meantime, preheat the oven to around 250 ° C (top / bottom heat). Cut the dough ball halfway up with a saw knife about 1 cm deep in a ring (do not press). Put the baking sheet in the preheated oven. Bake for about 10 minutes.
- After this 10 minute baking time, reduce the temperature to around 200 ° C and finish baking the bread in 25 - 30 minutes. Remove the bread from the baking paper and let it cool on a wire rack.
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