Lidl bread machine country bread baked in a traditional oven

Ingredients

1 serving

• 400 g of water
• 450 g of wheat flour
• 26 g of fresh baker's yeast example brand "l'hirondelle" in the fresh pastry section of your supermarket
• 1 tablespoon of vegetable oil sunflower oil
• 150 g of rye flour
• 2 teaspoons of coarse salt

Steps

1. 1

   Total time: 3h - Preparation: 10min - Bread machine program: 1h30 - Resting: 40min - Baking: 40min

2. 2

   Install the kneading blades in the bowl. Pour 400g of water into the machine bowl. Add 2 measures (small side) of coarse salt. Put 450g of organic T55 wheat flour in a container. Add 150g of rye flour. Pour the contents into the machine bowl. Crumble 26g of fresh baker's yeast into the bowl onto the flour (the yeast must not touch the water). Add 1 tablespoon of sunflower oil (to help preserve the bread) and place the bowl in the machine.

3. 3

   Start the white bread program for 600g of flour (1kg loaf). Remove the dough bowl after 1h30 and cover the bowl with a board. Let rise for 40min.

4. 4

   Preheat the oven 10min before the end to 230°C (top and bottom heat), making sure to place the baking tray at the bottom of the oven. Prepare a sharp knife. Cut a sheet of parchment paper the size of the oven rack and sprinkle it with flour.

5. 5

   Put flour on your hands. Pour the dough onto the floured parchment paper. Fold the 4 corners of the dough and flip it over on the paper, then gently shape it into a nice ball. Make 3 clean cuts 5mm deep on top of the bread. Bake at the bottom of the oven for 40 minutes.

6. 6

   Take the bread out and let it cool on a rack placed on ramekins (to promote airflow under the bread) for at least 1 hour before eating.