Roasted rye and barley malt flours are used in this delicious mix. DAWA flour gives the natural sourdough a dark colour, shaking up your usual bread routine! Enjoy making your own loaf of homemade bread.

Fresh ingredients needed:

• 215ml water

Tips:

• For an even crunchier crust, wet the baking paper with water before baking the bread.
• As soon as the bottom of the bread has turned brown, it's ready to come out of the oven.

Instructions for about 1/2 kg of bread:

1. Open the mix, pour it in a bowl, add 215 ml of lukewarm water (see the water line in the can) and knead the dough by hand, with the food processor or with a mixer for 3 minutes.
2. Cover the dough in the bowl and let rise at room temperature (approx. 24 ° C) for approx. 45 - 60 minutes.
3. Flour your work surface and, if available, a proofing basket with flour.
4. Place the dough on the floured work surface and fold it in from the edges towards the centre using a dough scraper. Shape into a round shape and place with the seam side down in the proofing basket or on a baking sheet lined with baking paper.
5. Flour the dough a little and cover it. Let it rise for approx. 60 minutes in a warm place (approx. 24 ° C).
6. Preheat the oven to 230 ° C (electric) 40 minutes before you're ready to bake.
7. Place the risen dough on a baking sheet or pizza stone.
8. Score the top of the dough with a sharp knife or blade.
9. Important: the scores must be deep enough to allow the steam to properly escape.
10. Feel free to score the bread using creative patterns!
11. Bake at 230 ° C for 10 minutes, then reduce the temperature to 190 ° C and bake for another 20 minutes.
12. Take the bread off the baking sheet & let cool on a wire rack before serving.