Root bread

Ingredients for 2 servings:

• 500 g flour
• ¼ cube of yeast or 0.5 pack of dry yeast
• 300 ml water
• 2 tsp salt
• 1 pinch(s) of sugar
• Flour for the work surface
• Oil for the tray

Instructions

Working time approx. 20 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 20 minutes

If using dry yeast, dissolve the yeast in a little lukewarm water. Then combine all ingredients and knead for about 5-10 minutes. Place the dough in a bowl or baking dish and cover tightly. I put it in a plastic bag and seal it tightly. Refrigerate the dough for 10-12 hours. It’s best to make it in the morning before work and bake it in the evening. Remove the dough from the refrigerator, turn it out onto a floured work surface, and cut it into long pieces using a sharp knife or spatula. Do not knead it any further, or the airy bubbles will be destroyed. Take the long rolls of dough in your hands and twist them about twice, or twist them against each other on the floured work surface. Place them on a lightly oiled baking sheet or parchment paper. Bake in an oven preheated to 240°C (fan oven). After about 15 minutes, when the crust is nice and crispy, reduce the heat to about 150°C (300°F). Bake for another 30 minutes. The bread is really easy to bake, you just have to budget for time. It has a nice crispy crust and is soft and fluffy on the inside.