Add 2 cups (500 ml) White Bread Flour, 1 cup (250 ml) Brown Bread Flour and 1 cup (250 ml) Rye Flour to a mixing bowl.
Add 2 teaspoons (10 ml) salt and 2 tablespoons (25 ml) sugar to the bowl. Mix all of the dry ingredients together.
Option 1: If using Instant Dry Yeast, add a packet to the dry ingredients.
Add a cup (250 ml) sourdough starter.
Add a cup (250 ml) lukewarm water and 100 ml olive oil.
Option 2: If using Active Dry Yeast, dissolve a packet in the lukewarm water and allow about ten minutes for it to develop into a froth.
Bring the dough together.
Knead on a lightly floured surface for about ten minutes, to turn the dough into an elastic ball.
Put in a clean bowl and cover with plastic.
Allow to rise to double in size in a warm dry place.
Prepare a baking sheet with non-stick spray and flour.
Knock the dough back and knead for about 5 minutes. Place the ball on the baking sheet.
Cover with plastic and allow to rise in a warm dry place.
Sprinkle the risen bread with flour.
Bake in a preheated oven at 220°C for about 30 minutes. The bread is ready when you hear a hollow sound when knocking on the bottom of the bread.
Allow to cool on a wire rack.
Serve slightly warm with fresh butter.
Marietjie Uys (Miekie) is a published author. You can buy her books here: You can purchase Designs By Miekie 1 here.Jy kan Kom Ons Teken en Verf Tuinstories hier koop.
Jy kan Kom Ons Kleur Tuinstories In hier koop.
Jy kan Tuinstories hier koop.
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