This rustic crusty bread is what I bake for myself once a week.
It is a beautiful bread with 25% wholemeal flour. I throw in a handful of walnuts and a few dates before I roll up the dough for the final proofing.
The funny thing is, this bread stays moist and bouncy inside even when it is a few days old. I think the secret is in the overnight proofing. I knead the dough at night and leave it over night. In the morning, I punch it down and let it proof for the second time. Because it is so cold even in the kitchen at the moment, it takes a good two hours before the dough is ready for the oven.
Flour (strong 75% & wholemeal plain 25%) 500g
Salt 10g
Brown sugar 1 teaspoon
water 390ml
dry yeast 1 teaspoon
This bread is lovely on its own, with butter, and with cheese.
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