Mill Bread

For the mill bread, knead all ingredients well with your hands and shape into a loaf.

Dust the proofing basket well with flour and place the loaf in the proofing basket. Cover with a tea towel and let rise in a warm place for about 1 hour.

Preheat the oven, line a baking tray with baking paper and place the loaf on it.

Bake at a high initial temperature (230 degrees), reduce to 190 degrees after half the baking time and finish the mill bread for about 1 hour.

After you have taken the bread out of the oven, do the knock test from below, a finished bread must sound hollow.

Related Recipes:

Rye Bread with Sunflower SeedsMix rye and wheat flour in a bowl. Press a hollow in the middle. Mix the yeast in a cup with 5 tablespoons of... Seela, Seelen – SwabianUrsula Krug: Sift the flour into a large enough bowl. Make a well in the middle and mix the yeast with the... Peanut Millet BiscuitsFor the peanut-millet pastry, first prepare a baking sheet. If bread is to be baked in the pan, line it with... Simple Strawberry RouladeFor the strawberry roulade, beat eggs and sugar until the mixture is quite fluffy light (becomes almost... Farmhouse BreadFor the farmhouse bread, mix the two types of flour together, add the yeast, salt and sugar. Knead together... PretzelsFor the pretzels, mix all dry ingredients well. Dissolve the yeast in lukewarm water and add to the other... Spinach Strudel with Cheese SauceBeat 250 g of flour, 1 tbsp of oil, one eighth of a liter of lukewarm water and a little salt until a smooth... Pumpkin Seed BreadFor the pumpkin seed bread stir some flour (note: not the whole amount), the yeast and one eighth (!) of the... Buttermilk Granola BreadSift the flour into a suitable bowl and make a dent in it. Crumble in yeast, mix with a little buttermilk and... Cold White DogA great cake recipe for any occasion: 1. butter, cocoa powder, flour, sugar, 1 pinch of salt and egg yolks...