Ruch bread

Instructions

1. Add the yeast to a little water and malt extract.
2. Mix the flour, baking malt, salt and the remaining water.
3. Add the yeast mixture.
4. Knead until a smooth, firm dough is formed. (min. ~15 minutes by hand, more likely)
5. Leave to rise at room temperature for 1.5 hours.
6. Flatten the dough and then shape it into a round ball. Place in a floured tea towel and leave to rise at room temperature for a further 30 minutes.
7. Preheat the oven to 250°C top/bottom heat with the cast iron pan in the lower half.
8. After 30 minutes, cut the dough crosswise. Place in the pan.
9. Leave to bake for 30 minutes with the lid on.
10. Bake for a further 15-20 minutes without the lid at 200 °C until done.
11. Leave to cool for at least 1 hour.