Double rise bread. Mainly white bread (some rye flour added). Two rise periods before forming the loaves. Very light bread as a result
- 1000 g white bread flour
- 250 g wholemeal rye flour (coarsely milled)
- 2 teaspoon salt
- 40 g lard
- 40 g fresh yeast
- 750 g water
1. Mix flours and salt in a large bowl. Add the lard and rub into the flour.
Mixed it for 30 sec in electric mixer. Crumble the yeast with some of the flour.
Add most of the water. Start mixing the flour and liquid, 3 minutes on minimal speed.
Add additional water if the dough is too dry. Turn out on work surface.
Knead by hand for 1 minute.
Leave to rise for 40 minutes.
2. Dough allready well risen.
Turn out and reform into a ball.
Return to the bowl and leave to rise for another 40 minutes.
3. Dough increased even more in size this time.
Form into two loafs (see point 5 here) and put on a greased baking tin.
Leave to rise for 1 hour.
3. Bake in a preheated oven at 200 C for 33 minutes.
Leave to cool on a wire rack.