Ingredients
- 12.5 g yeast
- 500 ml water
- 480-540 g flour
- 130 g durum wheat
- 60 g spelt flour
- 1 tbsp salt
- Spoon honey or syrup
Rustic bread
A tasty, full-bodied and rustic bread that is very easy to bake with Ankarsrum.
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Assemble the assitent with bowl, dough knife and dough hook
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Dissolve the yeast in cold water.
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Add all the ingredients and work the dough on medium speed for 15 minutes.
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Put on the bowl cover and leave to ferment at room temperature for one hour.
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Take the dough and shape into two loaves, place in floured fermentation baskets or in bowls. Wrap in plastic and leave in the fridge overnight.
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Set the oven to 250 °C (482 °F) and insert an empty plate.
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Take out the pan, add a baking sheet paper and turn the loaves upside down. Sprinkle flour on top and cut the surface.
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Bake in the lower part of the oven for 15 minutes.
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Lower the heat to 200 °C (392 °F) and bake for another 20-25 minutes or until the bread sounds hollow when you tap the underside of it.
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Allow to cool completely on a wire rack before slicing.