The smell of freshly baked bread is one of the best food scents to me. So appetising, so idyllic. I just love to hold a warm loaf of freshly baked bread in my hands, close my eyes for a moment and lower my head towards it to breathe in its scent whilst at the same time breathing in its warmth, almost touching it with the nose. It certainly is an multi-sensory experience of the touch, the smell, the sight and the taste. At times, it’s almost transcendental, as it revokes so many feelings and memories. Although at times it’s a very down-to-earth activity of making the bread for the family and enjoying it once ready. Sharing a piece of bread certainly makes the whole experience better than having it on your own. And nothing beats fresh, warm loaf of bread, it can disappear in no time.
Whilst I like to experiment with a wide variety of flours and even more so with the addition of seeds, nuts or other add-ons, this rustic loaf is the closest one to the rural childhood bread. This countryside French bread uses mainly strong white flour, with addition of strong wholemeal and rye flours. I like to leave it in the oven untill the outside shell gets a bit darker, but you can have it paler if you prefer.
I could just have it with a little bit of butter (letting it melt on a warm slice) or good quality olive oil and garlic. It also works perfectly for open sandwich dinners or indeed classic sandwich lunches and picnics! How are you going to eat it?
Makes 1 loaf
200g strong white flour
150g strong wholemeal flour
50g wholegrain rye flour
15g butter
1tsp salt
1tsp quick action dried yeast
230ml warm water
80ml semi-skimmed milk
In a large bowl, mix the three flours, salt and yeast set aside for 30 minutes in a warm place. Add the butter and three-quarters of the water and mix with your hand. Step by step, add the remaining water, until all the flour is mixed and a rough dough has formed.
Tip the dough onto a lightly floured surface and knead for 5-10 minutes. Form the dough into a smooth, round shape. Place the dough in a large floured bowl.
Cover with a tea towel and leave in a warm place to prove for at least 6 hours or overnight. The dough should double in size.
Preheat the oven to 200 C / gas mark 6.
When the loaf is risen, place it onto a baking tray and shape a round loaf.
Bake for 45-60 minutes until the bread sounds hollow when tapped on the base.
Take out of the oven and leave to cool.
Bon appétit!
Lena x
