- 500 g white bread flour
- 2 tablespoons (+- 50 g) rye flour T130
- 1 teaspoon salt
- 20 g lard
- 20 g fresh yeast
- 300g water
1. Mix flours and salt in a bowl. Rub the lard in the flour.
Crumble the yeast in the flour and add the water.
Mix all together, add some water if the dough is too dry. Turn out on work surface and knead for about 3 minutes.
Leave to rise for 40 minutes.
2. Turn out on a floured surface.
Divide in 12 +- equal parts.
Roll them in balls.
Form each ball in a small disc (start with the first balls made allowing the dough to relax for a minute).
Fold the disc into a long form and roll out to a string.
When all are rolled out,
repeat the rolling to extend the strings (40-50 cm).
Twist the strings two by two together. A nice plait with 3 strings would also do. Put on a greased baking tin.
Leave to rise for 50 minutes.
3. Bake in a preheated oven at 220 C for 20 minutes, until light/golden brown.
Leave to cool on a wire rack.