Lemmy Bread

5 minute bread.

• Prepare a baking tin with a length of 30 cm, i.e. butter it or put baking paper into it.
• Preheat your oven to the lowest temperature, i.e. 50 degrees C.

Mix in a bowl:

• 500 ml warm water
• 500 gr flour (I prefer spelt; the recipe works with most flours)
• Teaspoon of salt
• Teaspoon of sugar
• 1 small bag of dry yeast
• Grains (or not) as you like; I like pumpkin seed, sesame and linseed.

After mixing and a little bit of kneeding "pour" into baking tin and put it into the oven (middle height). Turn off oven, let dough rise for approximately 20 minutes until dough is 1 cm below the rim.

After that turn oven on to 210 degrees C circulatory air. After 20 minutes take baking tin out of oven and (gently!) take bread out of form, put loaf (without the tin) back into the oven and bake for another 20 minutes. Take out of oven and let settle for at least two hours.

Dough rise and baking time can vary due to your oven, ambient temperature etc. Handle half baked loaf with love as it is still relatively soft; you need not do this but baking the second 20 minutes without the tin makes the crust all around more crunchy. If you want to improve add some sourdough extract and add some rising time according to the recipe on the sourdough baggie. Be aware that sourdough can be aggressively sticky so prepare your baking tin accordingly.

Makes great bread with little effort. I bake this simple and efficient recipe for several years now and love my own bread dearly.