2     2h   200°C      30 min     1h  

0.5 dl rapeseed oil

5 dl water *

4 tsp dry yeast

1 tbsp granulated sugar

1 tsp salt

1.3 litre flour

Mix all dry ingredients in a big baking bowl. Save some of the flour for later. Add oil and water (finger warm) and mix until smooth. Let raise under a towel for at least 30 minutes. (Colder water needs longer raising time.)

Work the dough on the table and make two bread. But them in buttered bread tins (approx. 1.5 liter) and let raise again for another 30 minutes plus.

Bake in the bottom of the oven for 30 minutes in 200°C. (Fan oven 40 minutes in 175°C.)

Let cool on a rack under a towel.

* The water can be exchanged with milk. Water makes a lighter bread with crispier top. Milk makes softer bread with more colour.

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