John Myers
Rustic Country Bread
The perfect rustic country bread recipe with a picture and simple step-by-step instructions.
- 150 g Rye flour
- 400 g Wholemeal spelled flour
- 100 g Spelled flour, type 603
- 400 ml Lukewarm water
- 20 g Yeast
- Ground caraway
- Fennel seeds
- 1 tbsp Salt
- 50 g Soft butter
- Millet flakes for sprinkling
- Mix all types of flour. Make a well and fill in about 250ml of the water. Dissolve the yeast in it, add caraway seeds and fennel as desired. Cover and let the dough rise for about 20 minutes. Stir in salt and butter and let rise for about 40 minutes. Add the rest of the water, knead, shape into a flat cake, brush with water and sprinkle with millet flakes (or other flakes). Preheat the oven to 220 ° and allow the bread to rise again on a tray. Bread about 20min. to bake. Turn the temperature back to 190 ° and bake for another 35-40 minutes. Let it cool down and then enjoy with sweet or savory spreads or side dishes!
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