Ingredients
- 300g bread flour
- 200g whole wheat flour
- 100g rye flour
- 350ml lukewarm water
- 10g active dry yeast
- 10g sea salt
- Optional: 1 tbsp sourdough starter
Equipment
- Large mixing bowl
- Dutch oven or baking stone
- Kitchen scale
- Proofing basket (optional)
- Sharp knife or bread lame
Instructions
Mixing the Dough
- Dissolve yeast in lukewarm water. Let sit for 5 minutes until foamy.
- Combine all flour and salt in a large mixing bowl. Create a well and pour in the yeast mixture.
- Mix ingredients until a shaggy dough forms. Knead for 10-15 minutes until smooth and elastic.
Fermentation
- Cover the bowl with a damp cloth. Let dough rise in a warm place for 1-2 hours until doubled in size.
- Gently deflate the dough and shape it into a round loaf. Place in a floured proofing basket or on a parchment-lined surface.
Proofing
- Let doughproof for another 45-60 minutes. Preheat oven to 450°F (230°C) with Dutch oven inside.
Baking
- Score the top of the loaf with a sharp knife to allow expansion.
- Carefully transfer the dough to a preheated Dutch oven. Bake covered for 30 minutes.
- Remove the lid and bake for an additional 15-20 minutes until the crust is deep golden brown.
Cooling
- Remove bread and cool on a wire rack for at least 1 hour before slicing.
Tips
- Use a kitchen scale for precise measurements
- Longer fermentation develops a deeper flavor
- Allow bread to cool completely to set the crumb structure
Serving Suggestions
- Serve with butter, and cheese, or use for sandwiches
- Stays fresh for 3-4 days when stored in a paper bag
Bon appétit!
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