Bake Affair DAWA Bread, 762 g

This delicious sourdough bread is made with wheat, rye and dawa flour. The tasty bread is sure to win you over!

Fresh ingredients needed:

• 430 ml of water

Instructions for making ca. 1kg sourdough bread:

1. Open the package and pour the baking mix into a bowl, then add 430 ml of lukewarm water (see the water line in the can). Knead the dough by hand, with a food processor or with a mixer for about 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 loaf and place seam-side down in a proofing basket or on a baking sheet lined with baking paper.
5. Flour the dough a little and cover and let rise for approx. 60 minutes in a warm place (approx. 24 ° C).
6. Preheat the oven to 230 ° C (electric heat) 40 minutes before the end of the resting time.
7. Place the dough on a baking sheet lined with baking paper or on a baking stone.
8. Score the top of the dough with a sharp knife, making sure to score deeply enough to let the steam escape. Feel free to be creative with your designs!
9. Bake the bread at 230 ° C for 15 minutes, then reduce the temperature to 190 ° C and bake for another 30 minutes.
10. Remove from the baking sheet & let cool on a rack, then serve.

Baking in a cast iron pot:

• While the bread is rising, slide a wire rack into the middle rack of the oven and place the cast iron pot (with the lid on) on the rack. Have your hot mitts ready.
• Take the hot pot out of the oven and put it down on a heat-safe surface. Take the bread out of the proofing basket and place it directly into the pot seam-side up. Place the lid on the pot, place in the oven and bake for 15 minutes (at 230 ° C). Then carefully remove the lid, reduce the oven temperature to 190 ° C and bake the bread until crispy and brown for about 20 minutes. Carefully take the bread out of the pot, and cool on a cooling rack.