Small country bread

Ingredients for 1 servings:

• 270 g wheat flour
• 75 g wheat flour (wholemeal)
• 15 g yeast (fresh)
• 1 pinch(s) of sugar
• 1 ½ tsp salt
• 300 ml water (lukewarm)
• Sunflower seeds or flax seeds

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

Combine the two types of flour in a bowl, mix, and make a well in the center. In a small bowl, combine the yeast with a pinch of sugar and a little of the lukewarm water, and stir to combine. Pour this into the well and gently stir it into the flour with your finger. Add the salt and remaining water and knead into a dough. You may need a little more flour or water. These instructions are exactly right for me. It should be a soft but non-sticky dough, which you then place on a lightly floured work surface and knead for about 5 minutes until it is nice and elastic. Then return it to the bowl and cover it. Let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size. Once it has doubled in size, dust a proving basket with flour and add a few sunflower seeds or flaxseed to the bottom. Knead the dough briefly again and shape it into a round shape. Or, depending on the shape of the proving basket. Then place the dough inside and cover it with a damp cloth. Let it rise in a warm place for another 45 minutes. It should have increased in volume considerably. In the meantime, preheat the oven to 220°C and line a baking tray with baking paper. Carefully turn the dough out onto the prepared baking tray and bake it in the preheated oven for about 20-25 minutes. After placing it in the oven, steam it briefly. After the baking time, remove the dough and let it cool completely on a wire rack.