INGREDIENTS
- 280g bread flour
- 100g rye flour
- 1.5 teaspoons yeast
- 280g water
- 2/3 tablespoons olive oil
- 4g salt
- Optional: sundried tomatoes, olives, dried rosemary or oregano
- You can skip rye bread and use 280g bread flour if preferred as well. Thats definitely more chewy. Rye just happens to be a healthier flour so I mix some in for my daily bread since I consume copious amounts of bread in my lifestyle.
METHOD
- Tare your weighing scale after placing the mixing bowl. Add both flours and salt.
- In a small bowl, add yeast and warm water (not boiling but warmer than room temp). This is to ensure that the yeast is active and is blooming. In 5 minutes, the yeast will bubble and look more cloudy.
- Tare your weighing scale again. Add the yeast + water mixture to the mixing bowl. Add more warm water to get the water content to 280g.
- Mix the dough with a spatula. Feel free to use your hands as well but the dough will stick to your fingers. When the dough is combined, drizzle 1 tablespoon of olive oil on the dough and let that proof for 4 hours or until it doubles in size.
- Preheat oven to 230 degrees celcius for 10 minutes. Coat your baking tray generously with olive oil. Transfer the dough from the mixing bowl to the baking pan and spread the dough creating indents with your fingers across the dough. Add toppings of your preference – garlic, sundried tomatoes, dried herbs etc. Sprinkle salt on top and drizzle olive oil generously across the surface.
- Bake for 15-20 minutes or until crust is nice and golden. Take it out of the oven and let is rest for 30 min until its cooled down. Slice and serve.
