Wide-Pan Whole-Grain Loaf
Makes 1 large loaf
500 g plain flour
150 g coarse rye flour
150 g fine rye flour
about 50 g roughly chopped hazelnuts or sunflower seeds
50 ml olive oil
2 tbsp golden syrup
2 tsp salt
2-3 tsp ground aniseed
50 g yeast
700 ml water
1-2 tbsp Mediterranean Sea salt or coarse salt
Place all the ingredients, except for the yeast, water and salt, in a bowl.
Crumble the yeast over the ingredients. Pour in the warm water (37°C).
Knead the dough for 4-5 minutes until thoroughly mixed.
Leave the dough to rise in the bowl for about 30 minutes or until it has doubled in size.
Knead the dough for 30 seconds to remove any air bubbles. Use a pastry scraper to transfer the dough
onto a baking tray covered with baking paper. The dough will be quite soft and sticky.
With a well-floured hand, flatten the dough until it covers the paper evenly.
Place a sheet of baking paper over the dough and leave to prove for about 30 minutes.
Preheat the oven to 200°C. Sprinkle the bread with salt.
Bake on the bottom shelf for 20-30 minutes. Leave to cool, uncovered, on a wire rack.
