This bread has been proclaimed “excellent” and “delicious” and “best bread I have ever had”. Can’t go wrong with that! I have modified it from the original which was a pure sour dough to make it simple for everyone to make.
- 300 g White flour
- 300 g Whole meal flour
- 300 g Warm water
- 1 tsp salt
- 6 g Dry yeast Or 3 g instant yeast of 12 g fresh yeast
- 150 g Muesli Soaked in 150 grams of warm water for at least one hour but even better overnight!
- 1 tbsp If you have it: a big spoonful of old dough or sour dough This keeps it moist and flavours it nicely. If you don’t have any and you are prepared to wait a day, simply mix together a tablespoon of flour and a tablespoon of warm water and leave it on the counter OUTSIDE the fridge for 24 hours or overnight.
- If you are using dried or fresh yeast, proof it for 10 minutes in 100 grams of the water until it is foamy and then add it to all the other ingredients and knead well for 10 minutes.
- If you are using instant yeast, simply mix all of the ingredients together and knead well for 10 minutes. This dough will be sticky and that is a GOOD thing.
- Pop the dough back in the bowl and cover it with cling film or a damp tea towel and let it sit until it has doubled in bulk. 1-2 hours depending on the heat of the kitchen.
- Squash it down and give it another knead for a minute or so and then shape it into a big ball.
- Sprinkle flour all over it. Then, line a big bowl with a dry tea towel and generously flour it. You are going to put the dough on this and you don't want it to stick. That is how much flour should be on the dough and on the towel. Pop the dough on to the tea towel and flour the top again and then cover the whole thing with another tea towel and let it double in size again (30-60 minutes depending on the heat in the kitchen.)
- If you have rising baskets you can do this in a rising basket. If you would prefer a loaf shape, you can bake this in a big loaf tin. The dough should 1/2 fill the tin at this point. I quite like it as a big, round, poofy thing but a loaf is nice too!
- If you would prefer a loaf shape, you can bake this in a big loaf tin. The dough should 1/2 fill the tin at this point. I quite like it as a big, round, poofy thing but a loaf is nice too!
- Pre heat the oven to 200 degrees celcius.
- Gently roll the bread on to a baking tray that you have lined with baking parchment. Don't let the air escape by handling it roughly. If you would like to cut a design into the top of the loaf you can.
- Bake it for 45 minutes and then you will pull it out of the oven knowing you have made a thing of beautiful deliciousness!