I had taken this recipe from kwestiasmaku.com and from the start I fallen in love with it! I just love easy to make and at the same time delicious recipes! I’ve already baked this bread with wholemeal flour, rye flour, with olives and with sun dried tomatoes – each time the result is more than satisfactory! Besides, it is the first bread I baked since last year – from the time when we welcomed Jas in this World. When you have a child, planning your day is a challenge and finding time for kneading dough is almost impossible.
3 cups flour ( wheat or 2 cups wheat flour + 1 cup rye flour)
about 1 cup water (depends on how thick the dough will be)
1 teaspoon salt
½ teaspoon dried yeast
optional additions: olives, sun dried tomatoes, cheese, cumin ( total: 200 g/ 7 oz)
In a large bowl mix: sifted flour, yeast and optional ingredients (i.e. olives, sun dried tomatoes). Pour the water into the mixture and stir for about 30 sec. (dough should be sticky). Cover the bowl with the plate or plastic foil and allow to double its size, keep it in a room temperature. for about 12-18 hours ( can be for a night).
After this time, gently put dough on a lightly floured work surface. Stretch the dough, then fold one edge into the centre and than the others – forming a ball. Prepare clean and floured tea towel and gently place the dough on it – placing the side where the edges are joined on the bottom, Leave the dough covered with tea towel until double size, for approx. 1-2 hours. 30 minutes before the time finish, preheat the oven with the oblong dish or the cast iron baking dish inside (placing the baking sheet on the lowest rack) to 4.
Carefully, using oven gloves remove baking dish from the oven and place the dough inside it. Cover the dish, bake. After 30 min. remove the cover from the dish and bake for another 15-30 minutes until the crust is golden brown.
Remove the bread from the oven, and allow to cool down firstly in the dish and after place it on the cooling rack. Cut it only when cool.