Three flour bread.
- 600 g white bread flour
- 100 g wholemeal flour
- 100 g wholemeal rye flour
- 1 teaspoon salt
- 20 g yeast
- 475 g water
- 30 g butter
1. Mix the flours with the salt. Crumble the yeast with a little of the flour.
Add most (400g) of the water and start mixing. Add more water until all flour is absorbed and you should have a quit firm not sticky dough. Turn out on work surface an knead for 3 minutes.
Incoporate the diced butter (piece by piece). Leave to rise for 40 minutes.
2. Turn out on floured work surface;
divide into 2 equal parts. Form into 2 loaves and put on a greased baking tin.
Leave to rise until doubled in size, 1hour to 1 1/2.
3. Bake in a preheated oven at 210 C for about 33 minutes.
Leave to cool on a wire rack.