- 200 g plain flour
- 100 g rye flour
- 200 g whole-wheat flour
- 1 tablespoon cocoa powder
- 1 teaspoon salt
- 20 g fresh yeast
- 400 ml water (lukewarm)
- 1 tablespoon sugar
- 100 ml oil
- 1 teaspoon vinegar
- sesame, caraway, pumpkin, flax seeds (optional)
Directions:
1. Combine yeast, sugar and 200 ml of lukewarm water. Leave it at room temperature for 10-15 minutes until yeast activates.
2. Combine the three flour, cocoa powder, salt and some seeds, if you like them. Add activated yeast, oil and vinegar and start kneading. Gradually add the remaining 200 ml water. You may need a bit more or less water than 400 ml total. Knead until you get a smooth, medium-hard dough that won't stick to the bowl or your hands.
3. Cover with some kitchen towel and let it raise in a warm place. When the dough has doubled its volume, re-knead it and let it raise once again. Re-knead it for the second time and shape a bread as you wish.
4. Put the shaped bread into a baking pan (there is no need for greasing and flouring the pan) and bake into a preheated oven at 200°C for about 40 minutes. 5. Once you take the baked bread out of the oven, wrap it into a kitchen towel and let it cool completely. This will keep the bread soft and won't let the crust be too hard. |
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Notes and hints:
- This time I made the bread without the seeds.
- If it's too cold in your room for the dough to raise (for example, in cold seasons), or if you need the dough to raise faster, you can cover the bowl with dough with some plastic bag and wrap it into a small blanket or something alike. This is a small hint that always works!
Enjoy and bon appétit!