• 1 kg Ruch Flour. (similar to wholemeal flour)
  • 700 ml Water (20 C)
  • 30 g fresh Yeast (or 10 g Dry Yeast)
  • 20 g Salt

Mix Ruch flour with 600 ml of the water and let rest (absorb) for 20 minutes

Add Yeast, Salt and remaining water and mix to smooth dough, about 10 minutes. Cover and let proof until double in size, about 2 hours.

Divide into 4 equal doughs and shape to oval bread loafs. Cover and let proof for 20-30 minutes or until doubled in size.

Preheat oven to 240 C.

Dust loafs lightly with flour and cut 3-4 times across the top. Put in hot oven, reduce heat to 220 C and bake for 15 minutes. Reduce heat to 190 C. and bake another 30-40 minutes. Remove and let cool on wire rack