Home » white » Long rectangular bread (Thu 21.01)

Long rectangular bread (Thu 21.01)

Straight bread, but with some enhancements for a good taste, half milk – half water, some rye added, cool and longer rise.


  • 700g white bread flour
  • 12 g salt
  • 20g yeast
  • 200g water
  • 200g milk
  • 50 ml olive oil
  • 2 tablespoons rye flour

1. Mix flour and salt. Crumble the yeast in the flour, add the milk, water and olive oil. Mix all together (electric mixer with dough hook used). As the dough was a bit too soft I added 2 heaped spoons rye flour. Turn out on work surface and knead for 2-3 minutes.

Leave to rise for 1 hour or more until doubled in size.

2. Turn out on work surface.

Form into a long roll. Put in the greased tin and leave to rise for 1 1/2 hour. Tin about 1/2 to 2/3 filled.

3. Dough should have reached the top of the tin.

Bake in a preheated oven at 225 C for 10 minutes, then continue to bake for 20 minutes at 190-200 C.

Leave to cool on a wire rack.


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