Sandwich bread

Ingredients for 1 servings:

• 500 g wheat flour, type 550 or spelt flour type 630
• 15 g yeast, fresh
• 10 g salt
• 350 ml water, lukewarm
• 1 tbsp olive oil

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 20 minutes

White bread suitable for sandwiches or toasting

Crumble the yeast into a cup, add the salt, and let stand until liquefied (takes about 10 minutes). Stir well with a teaspoon. Put the flour in a bowl, add the yeast-salt mixture, about 200 ml of water, and the oil. Knead with a food processor for about 10 minutes, slowly adding the remaining water until a smooth dough forms. The amount of water is usually between 300 and 350 ml. Cover the dough and let rise for about 1 hour. Do NOT knead the dough again after rising. Carefully place it in a buttered (or parchment-lined) loaf pan, cover with a cloth, and let rise for another 30 minutes. Brush the bread with water and score it lengthwise. In the meantime, preheat the oven to 250°C (fan oven). Before placing the bread in the oven, reduce the temperature to 225°C (top/bottom heat). Place the bread in the oven, pour half a cup of water into the hot oven, and bake for about 30-35 minutes until golden brown. After baking, I let the bread rest for another 10 minutes in the turned-off oven with the oven door slightly open. Then remove the bread from the pan and let it cool completely on a wire rack.