Country bread – hand knead bread recipe

Instructions

1. In a large bowl, mix together water1, and yeast.
2. In a large bowl of 1, mix together bread flour, rye flour, and whole wheat flour.
3. Continue to knead the dough for 2-3 minutes until smooth.
4. Cover and let the dough stands for about 30 minutes to absorb water.
5. After the fermentation, the water2 and salt are added. Knead the dough to smooth.
   The dough would be sticky in the beginning, which will reduce after a few minutes of kneading.
6. Shape into a ball by pulling down the side and tuck at the bottom.
   ​7. Cover very lightly and let rise in a warm location for 30 minutes.
7. Sprinkle a little flour on the dough and flip so the floury side faces down.
8. Flour your hands and flatten the dough to form a rectangle. Fold until the dough tightens up.
9. Cover very lightly and let rise in a warm location for 30 minutes.
10. Remove the ball from the bowl and place it onto a lightly floured surface.
    Flatten the dough to release the trapped air. Divide the dough by about 295g each.
11. Flour your hands and flatten the dough to form a rectangle.
    Fold the right side of the rectangle towards the center and then place the left side on top of it.
    Turn the dough by 90 degrees and repeat the folds, as shown in the photos.
    Fold until the dough tightens up.
12. Place baking parchment on the baking tray and place the shaped dough on top.
13. Cover with the plastic dough box and let rest to rise for 1 hour.
14. Sprinkle lightly with flour. With a very sharp razor, knife, or bread-slashing lame a cross on the top of each piece.
15. Preheat the oven to 250 degrees celsius. Place the loaf onto the middle rack of the oven.
    Carefully pour 1 cup hot water into the shallow pan on the rack beneath.
    It'll bubble and steam; close the oven door quickly.
16. Bake to turn off the oven for 10 minutes. lower the oven temperature to 200-220℃ and bake for a further 15 to 20 minutes until loaves are deep golden brown in color.
    Time and temperatures may vary with different types and brands of ovens.