Swiss Country Bread


  • 0,77 lbs Wheat flour and 0,33 lbs Rye flour
  •  1+1/2 teaspoons Salt
  • 0,055 lbs fresh yeast
  • 10,14 oz Milk, warm
  • some flour
Dissolve the yeast in the warm milk by stirring. Knead with wheat flour, rye flour and salt until you get soft and smooth dough. Cover the dough and let it rise for 60 minutes at room temperature. Lightly knead the dough and prepare a round loaf, put it on a baking sheet or gourmet tray. Sprinkle some flour on top. Scratch the top of the bread lengthwise and width wise approximately 0,39 inc.deep and leave to rise again for 30 minutes at room temperature. If the bread is to be baked in the automatic programme, start it 10 minutes before the end of the rise time.

ENJOY YOUR MEAL


 

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