French bread
Cereal bread
dough hook
bowl
bowl
dough hook
For one loaf of
approximately 800 g:
• 1 kg our
• 600 ml lukewarm water
• 20 g dried baker’s yeast
• 20 g salt
For one loaf of
approximately 800 g:
• 750 g cereal bread our
• 420 ml lukewarm water
• 15 g dried baker’s yeast
• 15 g salt
• Oat akes for topping
Put the our, salt and baker’s yeast in the stainless
steel bowl. Attach the kneader and the lid and run for
a few seconds on minimum speed and add lukewarm
water through the opening in the lid for 1 minute. Then
switch to speed 1 and knead for 7 minutes. Leave to
knead for 8 minutes, then leave the dough to rest at
room temperature for about half an hour. Separate the
dough into two and work by hand into one ball. Place
the ball of dough on a buttered, oured baking sheet.
Leave to rise in a warm place for about an hour. Preheat
the oven to 240°C. Make cuts on the top of the loaf
with a sharp blade, and brush with lukewarm water.
Place a small container full of water into the oven as
this helps the bread to form a golden crust. Bake for
40 minutes at 240°C.
Put the our, salt and baker’s yeast in the stainless steel
bowl. Fit the dough hook and the lid. Run the appliance
at minimum speed and add water through the opening in
the lid for 1 minute. Then switch to speed 1 and knead
for 7 minutes. Cover the dough with a tea towel and
leave to rest for 15 minutes in a warm place. Separate
the dough into two pieces and place them on a oured
surface. Flatten the dough by hand into a square. Fold
the points into the centre, then atten the dough with
your st. Repeat. Shape into a long loaf. Put the loaf
into a 25 cm long tin. Lightly moisten the surface of the
loaf and sprinkle with oat akes. Cover the dough with
a damp tea towel and leave to rise for 1 hour in a warm
place. Then make a cut 1 centimetre deep along the
length of the loaf. Put the loaf in a preheated oven at
240°C, with a small container full of water to help it form
a nice golden crust. Cook for 30 minutes. Remove the
loaf from the tin and leave to cool on a rack.
Tip: make small rolls for guests. Sprinkle them with
poppy or sesame seeds.
6-7
