Bread in a roasting pan

Ingredients for 1 servings:

• 600 g flour
• 400 ml water, lukewarm
• 30 g yeast, fresh
• 1 tsp salt
• 1 tbsp oil
• ½ tsp sugar
• n. B. Spice(s) of your choice

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 45 minutes

I always use rye and spelt flour in varying amounts. But you can also just use wheat flour, depending on the type of bread you want. Crumble the yeast into a small container (I always use a measuring jug) and dissolve it in the lukewarm water. I stir it with a whisk until smooth. It doesn’t take long for the yeast to dissolve. Meanwhile, sift the flour into a mixing bowl and add the salt, oil, sugar, and spices. I always add black ground pepper, steak pepper, and a little bread seasoning. I’ve also tried cardamom and turmeric. You can be creative here; the basic recipe doesn’t specify a specific spice, but I would definitely add pepper at least. Now, when the yeast has completely dissolved and the water is still lukewarm, add the water-yeast mixture to the flour mixture and knead with the dough hook. Once a good dough has formed, knead thoroughly with your hands. You may need to add a little more flour if the dough is still too sticky. It shouldn’t be too dry. When the dough no longer sticks to your hands while kneading and has become a homogeneous mass, form a ball of dough and place it in a plastic bowl with a lid, put the lid on, and set it in a warm place. Instead of the plastic bowl, you can also use a regular mixing bowl with a lukewarm, damp towel over it. I always place the bowl on my bed, wrap it in a towel, put a heating pad on a slightly warm setting, and put my duvet over it. Let it rise for 1 hour. Then knead the ball of dough again by hand, return it to the warm place, and let it rise for another half hour. Place a roasting pan with a glass lid in the oven and preheat to 250°C (top/bottom heat). Now remove the dough from the bowl. Carefully remove the roasting pan from the oven, remove the glass lid, and place the dough in it. Sprinkle a little water on top, then dust with some flour, sprinkle with more water, and score if necessary (see recipe image). Cover and bake in the oven at 230°C (top/bottom heat) for 40 minutes. After 40 minutes, remove the lid and bake uncovered for another 10 minutes. Remove the finished bread from the oven and let it cool before slicing.