With the confinement, homemade breads recipes are blooming like the spring on the internet.
Here is ours, that can be customized in thousand ways according to your taste, by varying or mixing flours, adding seeds, nuts or dry fruits…
For 2 breads
- 500g (1 lb) of flour
(white, wheat, whole meal, buckwheat,…)
- 12g (0,45 oz) of baker’s dry yeast
- 10g (0,35 oz) of salt
- 350ml (11/3 cup) of lukewarm water
- 2 tbsp of olive oil
- Optional : seeds, nuts, dry fruits..
In a bowl, mix the flour (or flours) with the salt and, according to your taste, seeds/nuts/dry fruits… Make a well in the center, pour the dry yeast and the water and mix until dough ball forms.
Knead the ball for a few minutes on a floured work surface, by always folding an external side inward.
Form a ball and coat it with the olive oil. Place it back in the bowl, cover with a clean towel and leave to rise for half an hour.
Take back the dough on the floured working surface, cut in half and knead both parts for one or two minutes to give them the form you want.
Place in a floured clean towel and leave to rise half an hour more.
Place the breads (or one bread if you bake them separately) in an ovenproof dish with a cover. Lightly flour the bread, make some cuts on the top and sprinkle with a few water drops.
Close the cover and bake in preheated hot oven (250°C(480°F)) for about 1/2h, until the crust is golden-brown.
For a well-baked crust you can bake the bread ten more minutes out of the dish.