The secret is, instead of using your own muscles, to let time do the work. Yeah, you read it right. Time, that one thing that we all have equally much of, 24 hours in a day. Briefly mix all the bread ingredients together until a wet, runny dough forms, put it into an oiled bowl, cover and let it rest overnight. The resting time will develop wonderful flavor, a beautiful gluten network and a lovely, crisp crust when baked.
|Masteluin, an equal mix |
of wheat and rye flours
2 cups of all-purpose flour
1 1/2 cup of warm water
2 teaspoons of salt
Mix the flours together, add the warm water and the yeast and stir together. Add the yeast, continue to stir the wet dough. Oil a bowl, scrape the dough into the bowl, turn it over and cover. Let it sit on the kitchen counter for at least two hours, fold it over and refrigerate overnight, or leave it on the counter.
When the dough is ready to bake, roll it over on a floured cookie sheet. Open the oven door, score it if you want and slide the bread onto the hot tiles and close the door. Get four or five ice cubes, put them in the baking pan so that they provide steam for the bread, and close the door again.
Bake the bread in about twenty minutes. Remove it from the oven, and let it cool on a rack. The masteluin mix is fabulous for cheese and sandwich meats, and tastes great toasted.