RUSTIC BREAD

Source: https://www.meranermuehle.it/rcp_recipe/rustic-bread

Total time

1 Hours 55 Minutes

Baking/cooking time

50 Minutes

Rest time

60 Minutes

Ingredients

3 pcs.

Portions

1000	g	Mix for multigrain bread gluten-free
950	ml	water
30	g	compressed yeast
30	g	salt
80	ml	extra virgin olive oil or sunflower oil
50	g	honey

MIXING TIME* Combine all the ingredients in the mixer on a medium-high speed for 6 min.

SHAPING Divide the dough and place in tins.

PROOFING Leave to proof at 35 °C for 60 min. or until the dough has doubled in volume.

BAKING* In a static oven at 210 °C for 20 min., then reduce to 190 °C for a further 30-40 min. with valve open for final 10 min.

In a fan oven at 190 °C for 20 min., then increase to 200 °C for a further 20-25 min. with valve open final 10 min.

*Recipe to be adapted according to method and equipment used.

Time: ~2 Hours