TIP: Brush the dough with water before baking and sprinkle with seeds as desired.
Note: Every oven is different. Please adjust the individually required baking time and temperature accordingly if necessary.
Pour the baking mix into a bowl, sprinkle the yeast on top and mix well. Add exactly 320 g of lukewarm water. Using a hand mixer (dough hook), knead the dough on the highest setting for approx. 8 minutes until it loosens from the side of the bowl. Cover the dough and leave to rise in a warm place for approx. 20 minutes.
Knead the dough on a floured surface. Fold in several times from all sides towards the centre until the surface of the dough is under slight tension. Turn the dough and place on baking paper. Cover and leave to rise in a warm place for a further 40 - 50 minutes.
Preheat the oven and baking tray (top/bottom heat 250 °C; fan oven 230 °C). Place a heatproof bowl with 250 g hot water at the bottom of the preheated oven. Bake the bread 5 minutes later on the second shelf from the bottom for approx. 10 minutes, then reduce the baking temperature (top/bottom heat 190 °C; fan oven 170 °C). Bake for a further 50 minutes and then leave to cool on a wire rack.
VIDEO-Instruction
