Bread
Village Bread
A loaf made with rye, wholemeal and white flour, baked first covered and then uncovered in a cast iron casserole.
- Pan used
- Cast Iron Casserole 24 with cast iron lid
Ingredients
- 2 Turkish water glasses of lukewarm water
- 1 Turkish water glass of rye flour
- 1 Turkish water glass of wholemeal flour
- About 3 Turkish water glasses of white flour, added gradually
- 1 tbsp sourdough starter
- 1 tbsp sugar
- 1 tbsp olive oil, plus extra for the casserole
- 1 dessertspoon salt
- Optional nigella seeds
Method
- Mix the lukewarm water, sugar, starter and olive oil. Add the rye and wholemeal flours.
- Add salt and work in the white flour gradually. Adjust to the dough rather than adding it all at once.
- Cover and leave until visibly risen. The video suggests 2–3 hours, but the starter type, strength and room temperature may require longer.
- Fold and shape the dough, then place in the oiled casserole. Score the top and add nigella seeds if desired. Cover and let rise again; this stage takes 15–20 minutes in the video.
- Bake in a preheated 185°C oven for about 45 minutes. Keep covered for the first 20 minutes, then remove the lid to brown the crust.
- Let cool slightly before removing from the casserole. Cool on a rack before slicing.
