for 1 bread

Dough

400 g	rustic flour
100 g	wholemeal flour
2 tsp	salt
½ cube	yeast (approx. 20 g), crumbled
3 dl	water
1 tbsp	sunflower oil

To shape

a little

rustic flour

How it's done

Dough

Mix the flour, salt and yeast in the food processor bowl. Add the water and oil, knead to form a soft, smooth dough using the dough hook on a food processor. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

To shape

On a lightly floured surface, flatten the dough a little, then shape into a ball and place on a sheet of baking paper, dust the bread with flour. Cover and leave to rise for approx. 30 mins.

To bake

Place the cooking pot (incl. lid) in the lower half of the oven. Preheat the oven to 240°C. Using a sharp knife, score a wavy pattern (approx. 1 cm deep) into the dough, place the dough and baking paper in the cooking pot. Cover and bake for approx. 25 mins. in the lower half of the oven. Remove the lid, reduce the heat to 200°C and bake for a further 15 mins. Remove the bread from the oven, leave to cool on a cooling rack.

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