Place your shaped dough onto a lined baking tray and cover with cling film. Your email address will not be published. In the mean time, preheat the oven to 220 degrees Celsius. I read many successful recipes in which dutch oven was used and then I thought of my Pyrex glass casserole dish. My casserole dish size is just a perfect size for this recipe (24 x 16cm, height 13cm). Gently warm the milk in a pan or the microwave until lukewarm ensuring the milk is not too hot otherwise it will kill the yeast. I even baked my own bread and have been enjoying doing it so much, as it is just so simple and tastes so yummy ^_^. If you continue to use this site we will assume that you are happy with it. At least that is what I prefer to do now. Bake the dough in casserole dish with the lid is the secret to achieve the rustic crack. Stir flour into yeast mixture until well incorporated. for … Fresh, warm bread with butter is one of my favorite thing I hope you enjoy it and happy baking!! The bread is ready if it sounds hollow when you tap it. This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Below is the recipe: Wait for the bread to cool down before slicing. Mix water, yeast, and salt together in a large bowl until mixture becomes foamy, about 10 minutes. Using a sharp knife cut a cross about 1cm deep in the centre of the loaf and bake in the centre of the oven for about 40 minutes. Add the warm milk to the dried ingredients and begin mixing on the lowest speed and slowly increase the mixing speed upto the highest speed and mix for 5 minutes to form a dough. For some reason I believed I would need all sorts of tools, machines, and special ingredients like “malt” to make it happen but then Flavia (my cousin in Tuscany) shared her basic bread recipe with me. I even baked my own bread and have been enjoying doing it so much, as it is just so simple and tastes so yummy ^_^. There is nothing better than homemade bread! Required fields are marked *. This recipe for Rustic Italian Bread is pure and simple. I failed many times but I never lost hope. Place multigrain cereal in a large bowl or the bowl of a stand mixer fitted with a kneading hook. Shape the dough into any shapes that will fit into glass casserole dish, but also keep in mind that the dough will expand. We use cookies to ensure that we give you the best experience on our website. Comment document.getElementById("comment").setAttribute( "id", "a47b23c7a29e6c0060a8cd8507d13094" );document.getElementById("e550ef5019").setAttribute( "id", "comment" ); Your email address will not be published. The consistency will be like in the picture above: a bit sticky, but don’t worry about it. Once doubled in size briefly knead the dough onto a lightly floured surface and shape into a round loaf about 15cm in diameter. Apply and rub oil on your palms beforehand so the dough won’t stick. Let the shaped dough sit for at least 20 minutes. Add all ingredients including the yeast mixture into a big mixing bowl, knead either with mixer or by hand for about 5 minutes. This rustic bread recipe is easy to make, tasty seeds and rye flour make it full of flavour. For more information on cookies and how to delete them, please visit our privacy policy. Allow the dough to prove in a warm place for about 30 mins. Cover the dough with a lid or cling wrap, let it rise until double in size which normally takes about an hour. At least that is what I prefer to do now. You just need the ingredients, a bowl and a fork along with an oven to bake in. In a large mixing bowl, whisk the flours, salt, yeast, and seeds together until mixed. Put the casserole dish with the lid into the oven as it needs to be preheated as well. Bake for 20 minutes with the lid on, then another 20 to 25 minutes without the lid. First thing to do is to mix the first 3 ingredients above (yeast, sugar and tepid water) and let it sit for about 3 – 5 minutes, to make sure that the yeast is active. I decided to give it a try and finally I was very happy with the outcome, and I am happy to share this rustic wholemeal bread recipe with everyone. Sprinkle good amount of all purpose flour on working surface to shape the dough, only for dusting and shaping. Once baked allow the bread to cool on a wire rack. After 5 minutes add both the yeast mixture and oats mixture to the bowl with the preferment from … I have been trying to make easy, not requiring kneading wholemeal bread but still achieve the rustic skin outcome just like the artisan-style. In another bowl mix together the flour, yeast, salt, flaxseed and sunflower seeds. Place the dough in a bowl lined with oil and cover with cling film and leave in a warm place until double in size. Carefully take out the heated casserole dish, put the shaped dough inside the dish, score the surface of the shaped dough with sharp knife and cover with lid. I have tried putting steaming hot water in the oven before, but the result was not very satisfying. Stir in the water until a chunky, thick dough forms. About 20 minutes into the proving time pre-heat the oven to 180°C (160°C Fan/Gas Mark 5). https://www.oetker.co.uk/uk-en/recipe/r/rustic-seeded-bread-loaf Pour boiling water over, then let stand until mixture cools to between 105°F. Once the dough has proved brush a small amount of water over the bread a sprinkle with flour. If needed, add a few more teaspoons of water, just enough to … Add the all-purpose flour a few tablespoons at a time until the dough clears the bowl (you may not … Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. 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