TIP:
Brush the dough with water before baking and sprinkle with seeds or seeds to taste.
Note:
Every oven is different. Please adjust the individually required baking time and temperature accordingly if necessary.
Pour the baking mixture into a bowl, sprinkle the yeast over it and mix well. Add exactly 330 g of lukewarm water. Using a hand mixer (dough hook), knead the dough on the highest setting for approx. 8 minutes until it comes away from the bowl. Cover 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 and shape into a round or long ball. Turn the dough and place on baking paper or in a greased loaf tin. Cover and leave to rise in a warm place for another 40 - 50 minutes. If using a loaf tin, cut into the dough.
Preheat the oven and baking tray (top/bottom heat 260 °C; fan oven 240 °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
