Crusty Home Made bread
- 1 cup rye flour
- 3 cups white bread flour
- 1 tsp salt
- 1 tsp dried yeast (Fermipan or Lowan)
Mix flours (a 3:1 ratio of white to rye is good), salt and yeast well. Add enough water and mix to form a stiff porridge consistency. Cover with plastic wrap, put in a warm location (a cupboard or in a warm room) and forget about it for at least 4 hours or leave overnight. You should end up with double the volume and a lot of aeration in the mix as in the middle photo above. Heat a cast iron pot with lid (Le Creuset or similar) in the oven at 200 °C. Dust the now risen dough with flour, scrape from the sides of the bowl with a spatula and shape into a loaf with your hands. When the oven temperature is reached place the dough inside the hot pot, slash the top of the dough with a sharp knife and bake with the lid on for 30 minutes. Remove the lid and bake for a further 20 minutes. When complete tip out of the dish and cool on a rack.