Root Bread

Sponge

• 150 g plain wheat flour (substitute 15–30 g whole grain wheat flour, if you have it)
• 3 g fresh yeast or 1 g dried yeast
• 150 ml warm water

1. Mix everything together. If using dry yeast dissolve it in the warm water first.
2. Cover it and let it rest in a warm place for 1–3 hours. It should get bubbly and smell yeasty.

Dough

• 150 g plain wheat flour
• 60 ml warm water
• 6 g salt
• Sponge

1. Mix everything together and let the kitchen machine knead it for 15 minutes.
2. Google windowpane test to check when it’s ready.
3. Let rest for 45 minutes.
4. Fold the dough once or twice. (Google…)
5. Let rest for another 45 minutes. Pre heat oven to 250 °C.
6. Form into a roll and plaster with whole grain rye flour.
7. Let rest for 10 Minutes then twist the ends, counter-rotating them.
8. Put into the oven.
9. After 10 minutes reduce heat to 220 °C and bake for another 20–25 minutes.