Most of the time I bake bread, I do not use a recipe. I have two main rules. The first is to use more wheat flour than coarse flour and the second is long leavening time.
Baking bread in the pizza oven is an exciting affair. I put it on the after-heat from the pizza baking and follow closely, so I get to turn it several times and finally put it on my head, so it will be a delicious crispy crust.
5 dl cultured milk
7 dl water
1 tbsp rapeseed oil
50 g yeast
3 ts salt
1 tablespoon honey
2 dl hvetekli
3 dl oatmeal
3 dl total rye coarse
3 dl total wheat coarse
about 2 l of flour
Heat water and milk to 37 degrees. Pour some of the liquid into a work bowl and stir out the yeast. If you use dry yeast, add it together with the wheat flour. Add the rest of the liquid, oil, salt, honey, wheat bran, oatmeal, whole flour and wheat flour.
Knead the dough together, add if necessary. more wheat flour to suit consistency. Knead until the dough is smooth, shiny and pliable and releases the baking dish, 10-15 min. in kitchen machine. Cover with plastic and let the dough rise / rest for a minimum of 60 minutes, until it has doubled in size.
Place the dough on a floured table. Divide it in half and knead until smooth. Shape them into round loaves.
Roll the breads in flour and set ready for second raising. Cover with a cloth and let the breads rise for at least another hour. Cut any pattern with a sharp knife, before frying.
Bake the breads in the pizza oven or in a preheated oven at 200 degrees for approx. 45 min. If you knock on them from the bottom and the sound is hollow, they are ready.