ingredients

350 g soft wheat flour type 550

150 g of wholemeal spelled flour

120 g spelled flour (type 630)

15 g of salt

10 g bread spices

450 ml of water

15 g of dry yeast

2 tablespoons white wine vinegar

preparation

First preheat the oven to 220°C with top and bottom temperatures and place a bowl full of water on the bottom of the oven.

Now heat the water to a warm temperature, not too hot, otherwise the dry yeast will not work and will burn!

Place the dry ingredients in a bowl and mix.

Now start mixing with the dough hook of the food processor, add the vinegar to the warm water and add the water/vinegar mixture while continuing to mix.

You can also use the dough hook on your stand mixer.

If the dough comes away easily from the edge of the bowl, it’s the right one.

Then do not knead any more but just shape it gently.

In a heatproof ovenproof pot, baking dish or Roman pot, sprinkle a little flour and place the bread dough on top, cut it to taste with scissors or a knife and cook in the oven for 40-45 minutes. .

The bread becomes larger during the baking process.

After 40 minutes, lower the temperature to 180°C and remove the bowl full of water from the oven.

Be careful and don’t get burned.

It’s best to use pot holders or oven gloves to help you.

Now cook for another 30 minutes.

Once the cooking time has elapsed, remove the pan with the bread from the oven and let it cool briefly.

If you can handle the bread, place it on a rack to cool it faster.

You can also check if your bread is well cooked by tapping on the bottom: if it sounds hollow it means it is well cooked.

TIP : Why didn’t I know this trick for baking bread?

The vinegar in the dough neutralizes the flavor of the yeast. For quick breads without leavening time you always need a little more.

At the same time, vinegar makes bread last longer and prevents it from going moldy as quickly.

Don’t worry, it doesn’t taste like vinegar at all, but like fresh, delicious bread.