John Myers
Ingredients for 2 servings:
- 650 g flour
- 200 g wheat flour (wholemeal)
- 2 tsp, heaped salt
- 125 ml olive oil
- 500 ml water, lukewarm
- 1 bag(s) of dry yeast
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour 55 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 10 minutes
very soft and large-pored, makes 2 loaves
Dissolve the dry yeast in 400 ml of lukewarm water and let it rest for 5 minutes. Mix both flours and the salt. Knead the flour mixture, yeast mixture, and olive oil with the remaining 100 ml of water for about 10 minutes or knead in a food processor. Place the dough in a bowl, brush with a spoonful of olive oil, cover, and let rise for 50 minutes. Punch down the dough, re-cover, and let rise for another 40 minutes. Then punch down again and shape it into a ball by gently rolling (rubbing) the dough clockwise between your hands on the countertop. Let rest for another 10 minutes. Divide the dough into 2 portions, shape each into a 25-30 cm long loaf, place on a floured baking sheet, and let rise for another 15 minutes. Score the loaves 1 cm deep all the way through. Bake in an oven preheated to 200 °C for about 45 minutes, until the crust is golden brown. Parma ham and thinly sliced salami go perfectly with this bread.
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