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Strong white 40%
Strong wholemeal 40%
Rye 20%
Olive oil 4Tbsp/KG
Salt 4tsp/KG
Sugar 4tsp/KG
Yeast (d/a) 14g/KG
Water (warmish) 600ml/KG
- Yeast + sugar + water, wait 15m
- Add to flours+salt
- Knead 10m
- Prove 1.5h
- Knock back
- Shape, cover, prove for 1h
- Bake 25-30@200c
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There were four and we've eaten one already..! One of the kids was eating it just on its own (the rest of us had houmous). It's amazing how into fresh bread kids are, actually.
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