You'll need the following four/five ingredients:
- 1 kg plain wheat flour*
- 40 g fresh yeast OR 15 g dry yeast
- 1 teaspoon salt
- approx. 500 ml lukewarm water
*you can substitute part of the plain flour with the same quantity of whole wheat flour
Directions:
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You can see some hints on how to speed up the rising process in this post...
4. Divide the dough into several pieces if you want to have smaller bread loafs, or keep it in one single piece. Re-knead it for one last time, this time on a lightly floured surface, and shape a bread of your choice.
5. Place the loaf onto a lightly floured baking pan, leaving some space between them. Brush each loaf with some oil. This is an optional step, but it will prevent the bread from forming a thick crust during baking. Cover the loaves with a kitchen towel and let them stand until the oven heats to 180°C.
6. Bake the bread onto the middle rack for approx. 45 minutes if you've made one single loaf, or 30 minutes for several smaller loaves.
7. Once baked, take the bread out of the pan right away, wrap it into a kitchen towel and let it cool completely. This will make it even more softer.
Once cooled, you can store the bread sealed into plastic bags to keep it soft and fresh.
You can also freeze it: seal it well into a plastic bag or foil and it can stay fresh in the freezer for up to 5-6 months! And when you need it, just unwrap it and let it defrost naturally, at room temperature.
This is how my plain flour-only bread looked like...
Enjoy and bon appétit!