Puurebrot – Farmhouse Bread

Let yeast dissolve in a little water.

Salt and flour in large baking bowl form. With fist press indentation into the flour. Add yeast mixture, mix with two fingers, then with hand and then with both hands. Always add a little water (or water-milk mixture). At first the dough sticks, but then it becomes smoother and smoother. Knead the dough for about 10 minutes. The dough should react as the ball of your hand reacts to the pressure of your finger.

Cover the baking bowl with damp dishcloth and let dough rise for one night in neither warm nor cold climate.

The next morning, heat stove to 200 degrees. Knead dough on a little flour, form loaves and let rise for 45 min.

Place on a baking sheet dusted with flour. Put in the oven for 40 min. brushed with milk (if you knock on the bottom of the bread, it should sound hollow).

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