- 330 g wholegrain wheat flour
- 20 g fresh yeast
- ½ tsp sugar
- 100 ml water
Add part of the flour to a bowl and make a well in the center. Crumble yeast into well, sprinkle sugar on top, and cover with some of the water to dissolve yeast. Cover bowl with the kitchen towel and set aside in a warm place for approx. 20 min. or until yeast starts to foam.
- 300 ml water
- ½ tbsp lard
- 5 tbsp fresh sourdough starter
- 170 g wholegrain wheat flour
Heat remaining water in a small saucepan, add lard, and stir to dissolve. Add sourdough to flour bowl and mix to combine. Gradually add the water-lard mixture along with the remaining flour, and combine into a dough. Remove from bowl and knead well on a floured surface for approx. 5 min.
Cover bowl and leave to rest in a warm place for approx. 30 min. Then knead the dough one more time and form into a round loaf.
- butter for greasing
- flour for dusting
Place dough onto a greased baking sheet and lightly press to flatten. Dust with flour, cover, and let rise again for approx. 20 min.
- wire rack
- heatproof bowl
Preheat oven to 225°C/450°F. Place a heatproof bowl with water in the bottom of the oven to create steam and bake loaf on 225°C/450°F on the middle rack for approx. 45 min. Remove from oven and transfer to a wire rack to cool.