Italian knotted bread

Ingredients for 1 servings:

• 300 g Manitoba flour
• 200 g wheat flour type 405
• 1 tbsp olive oil
• 1 tsp salt
• 320 ml water, lukewarm
• 1 tsp sugar
• 20 g yeast

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 45 minutes; Total time approx. 4 hours

Place the sugar and yeast in a bowl and mix with half of the lukewarm water. Sift both types of flour over the dough. Add the remaining ingredients and knead with your hands until you have a smooth dough. Cover and let rest in a warm place for 2 hours, until it has doubled in size. Once the dough has risen, shape it into a long log on a floured surface. Tie the log in a knot, place it on a baking sheet lined with baking paper, and let it rest for another hour. Bake the bread for 25 minutes at 180°C, then increase the temperature to 200°C and bake for another 20 minutes. Brush the bread with water frequently during baking. Remove from the oven and let it cool on a wire rack.