Rustic bread made with three types of flour

Description

It doesn't matter whether you bake bread often or very rarely—this recipe will definitely appeal to you. This version is designed for an oven, but if you have a bread machine, it will be even easier. The bread is suitable for sandwiches or croutons, and can be served with soups and main dishes. It develops a beautiful, crispy crust and is perfect to enjoy with tea or coffee.

Instructions

1. 1

   Step 1

   Place the starter in a bowl, add 240 milliliters of water and mix. Add wheat, whole grain, and rye flour. Cover the bowl with plastic wrap and let it sit for 30–40 minutes.

2. 2

   Step 2

   Remove the film and sprinkle the dough with salt, pour in the remaining water, mix it well in the bowl, and once the water has been absorbed, transfer it onto the table.

3. 3

   Step 3

   Knead thoroughly by hand for about 10 minutes, then transfer to another bowl and cover with plastic wrap. Let it rest at room temperature for 180 minutes, degassing and stretching the dough every half hour.

4. 4

   Step 4

   After the required time, place the dough on the table and shape it, cover with plastic wrap, and let it rest for 40 minutes.

5. 5

   Step 5

   Place the dough on a baking sheet with parchment paper or in a baking pan and put it in a preheated oven at 240 degrees for 15 minutes, then reduce the temperature to 220 and bake for another 35 minutes.

6. 6

   Step 6

   Place the bread on a rack or cutting board, let it sit for 10 minutes, then slice into pieces.