25 g Fresh yeast or 15g dried
-yeast
1 ts Caster sugar
350 g Strong white bread flour
275 g Wholemeal flour
175 g Rye flour
1 tb Salt
Crumble the yeast into 300ml warm water and add the sugar. Stir and leave
in a warm place for 5-10 minutes, until foaming. Mix the flours and salt
and make a well in the centre. Pour in the yeast liquid and mix, gradually
adding enough water to form a soft but not sticky dough. Knead vigorously
for 10 minutes, until smooth and elastic. Return to the bowl, sprinkle with
a little extra flour and cover with a cloth. Leave at room temperature for
2-3 hours, until doubled in bulk.
Punch down and knead again for 5 minutes. Shape into a large round loaf and
place on a greased baking tray. Leave to rise again, dusted with flour and
covered with a cloth for a further 30 minutes or so.
Preheat the oven to 220c/425f gas 7. Make criss-cross slashes across the
surface of the dough, then bake for 35-45 minutes, until cooked. Test by
tapping the underneath – if it sounds hollow, the loaf is done. Cool on a
wire rack.
Yields
1 servings