Makes 1 bread loaf
Preparation time: 20 minutes
Resting time: 1 hour and 10 minutes
Cooking time: 30 minutes
Total time: 1 hour and 50 minutes
Calories: total 2330 kcal
100g (4 oz) wholemeal flour
100g (4 oz) whole rye flour
300g (10½ oz) strong flour for bread
3 tbsp of brown linseeds (brown flax seeds)
2 tsp active dry yeast
4 tbsp extra virgin olive oil
310ml (10fl oz) warm water
1 pinch of sugar
1 pinch of salt
1. Mix the two flours in a large and clean mixing bowl. Add dry yeast (dissolved in a little bit of the warm water - same process if you use the fresh one but you will need to crumble it), a pinch of salt and sugar, linseeds (flax seeds) and olive oil. Stir with a fork.
2. Add the warm water (the water temperature should ranges from 18C, in summer, to 22C degrees, in winter) and mix, first with a fork, until all the water is absorbed. Be careful not to add too much water, otherwise you will have to add more flour.
3. Transfer the mixture on a well-floured surface and knead for 10 minutes to shape (push, fold, slap and roll) the dough into a neat ball, not too sticky but simply silky and elastic.
4. Put the ball back to the bowl, cover with a clean kitchen towel and let stand in warm place and away from drafts for at least 40 minutes.
5. Once the dough has doubled in size, slam the ball on the work table and brutally knock the air out the dough, by bashing and squashing it, then knead for another minute. At this point you can shape the dough as you like and place it into a greased rectangular mould. Cover and let stand in warm place for at least half an hour.
6. Bake in the middle of the oven at 200C/400F/Gas6 for 30 minutes.
7. Once cooked, remove the bread immediately from the mould (this to avoid condensation and softening of bread at the base) and let cool on a rack. Your bread should look golden and sound hollow underneath.
NOTE: To prevent excessive dryness of the crust, you should put in the oven with the bread, a pan with about a quart of water.