Coarse pepper bread - cold lifting

Ingredients for Coarse pepper bread - cold lifting

Instructions for Coarse pepper bread - cold lifting

To prepare the Coarse pepper bread - cold lifting recipe, please follow these instructions:

The day before the baking:
The yeast is stirred in water. Sea salt, syrup, lemon juice, olive oil, oatmeal and grahamsmel are stirred in. Durum flour is stirred gradually, the dough is well stirred and kneaded for a long time. Set for cold storage in the refrigerator.

Baking Days:
Bring the bread down and knead through with 2 tablespoons. Olive oil and shaped to landbread. Replies on plate approx. 10-15 min. Brush with olive oil and sprinkle with freshly squeezed pepper. Bake at 190-200 C for 40-50 minutes.

Convection ovens:
Put the bread in a cold oven, set the oven to 150 C baking 20 minutes, then 190-200 C for approx. 20-25 minutes until the bread is golden and crispy.

Low fat bread:
Fat fatty bread becomes quick dry, reduce the amount of olive oil to half, be aware that the essential fatty acids (N9 in the olive oil) are as important as other nutrients (vitamins, minerals, etc.).