Gather all the ingredients. In this guide I will make a much larger batch, I'm using 3 liters of water instead which will make about 16 loafs of bread.
Mix everything but flour in a bowl of choice. I'm using a large mixer for this one. Remember to use water that are slightly warmer than body temperature when baking with dry yeast to activate it.
Add flour and start mixing.
The dough will be sticky and wet but don't panic. Do not add more flour just keep mixing.
After a while the dough should come together Then keep kneading it for another eight minutes.
Cover the dough and Let it rise for forty minutes.
Your dough should have almost doubled its size, give it a quick kneading to distribute the air evenly throughout the dough.
Divide your dough in two and knead it a few times, then form two loafs and lay onto a greased or lined baking tray.
Cover up and set to rise for thirty minutes. Preheat your oven to 160 degrees Celsius or 320 degrees fahrenheit.
Put a thermometer in the center of the bread and bake to 94-96 degrees Celsius or 201-204 degrees Fahrenheit. This will assure you to have a bread that isn't dry and overbaked.
You should end up with something similar to this. Cover , if you want a soft crust, and let it rest for 30 minutes, it'll make the bread easier to cut.
This bread can be kept in the freezer for a long time an will still be very soft when thawed.
- 12.0g Dry yeast
- 50.0g Butter
- 0.0l Water
- 2.0tsp Salt
- 100.0ml Dark/light syrup ( not maple)
- 1.0tsp Ground anis
- 1.0tsp Ground fennel seed
- 200.0g Wheat flour
- 600.0g Rye flour