This was an “emergency” bread I made last thing on a Friday night. Just got that fresh bread craving and no force in the universe could stop me from baking! It’s a straight forward recipe that gives great results. The dough itself remains quite wet, but don’t let it scare you – just shape it and it will do its job 🙂
- 1 1/2 cups of warm water
- 3/4 tbsp of active dry or instant yeast
- 3/4 tbsp salt
- 2 1/4 cups of bread flour
- 1 cup wholemeal rye flour
In a large bowl mix warm water, yeast and salt. Mix well and gradually add the remaining dry ingredients until fully absorbed. Cover with plastic wrap and a kitchen towel. Leave in a warm place for 2 hours until dough has doubles in volume.
Once the dough has risen, form a loose boule and place it on a well floured sheet pan. The dough will be pretty sticky, so it may be difficult to handle. Not to worry!
Sprinkle your boule with a good a good amount of flour. Cut three slits in the top of the boule with a sharp knife. This will give the dough room to expand during baking. Allow dough to rest for about 10 minutes.
In the meantime heat your oven to 450 F. Place a metal pan capable of holding 2 cups of water on the lower rack. The bread sheet will be placed on the rack above, the middle one. Add 2 cups of warm water to the lower rack pan. The steam created by doing this is what will give your dough that crispy crust.
Bake for 25-30 minutes, or until the bread has a dark golden brown crust.
Allow the bread to cool for at least 5 minutes before slicing.