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🍽️ Crunchy White Bread

1976 kcal · 30 min · 4 servings

Ingredients

• 400 g Wheat flour Type 1050
• 100 g finely ground rye flour (Type 1150)
• salt
• 2 tbsp olive oil
• 1 cube yeast (42 g)
• 2 tbsp dried thyme

Instructions

1. 1. Place both types of flour in a large bowl and sift them through a sieve.
2. 2. Sprinkle ½ teaspoon of salt over the flour.
3. 3. Add 1 tablespoon of oil.
4. 4. Stir the yeast until smooth in 300 milliliters of lukewarm water.
5. 5. Add the yeast mixture to the flour gradually.
6. 6. Knead everything into a firm dough.
7. 7. Cover the dough and let it rise in a warm place for 45 minutes.
8. 8. Line a baking tray with baking paper.
9. 9. Sprinkle 1 tablespoon of thyme in the center of the paper.
10. 10. Knead the dough once more.
11. 11. Shape the dough into a thick, oval flatbread.
12. 12. Place the flatbread on the prepared baking tray.
13. 13. Mix the remaining olive oil, 1 tablespoon of thyme, and 2 pinches of salt in a small bowl.
14. 14. Brush the flatbread generously with this mixture.
15. 15. Let the flatbread rise for another 30 minutes.
16. 16. Preheat the oven to 200 degrees after 20 minutes of rising time.
17. 17. Bake the flatbread in the oven for a total of 45 minutes.
18. 18. Reduce the oven temperature to 180 degrees after 15 minutes of baking time.

Nutrition per serving

• kcal: 1976
• Protein: 70 g · Fett/Fat: 29 g · Carbs: 354 g