- 500 grams of unbleached wheat flour
- 6 grams of salt
- 15 grams fresh yeast or 10 grams dried yeast
- 3 dl water
- 0,6 dl milk
- Plastic wrap
- Baking dish
- Pizza shovel
- Magnetic Thermometer (optional)
Directions to bake the loaf:
Sift the flour and salt on your work surface. Dissolve the yeast in some water and leave for a couple minutes. Make a little hole in the middle of the flour and pour the yeast mixture in it. Mix with your hands and gradually add lukewarm milk and water. While mixing, work from the inside out. As the mixture forms into a ball, knead it firmly for about five minutes. Dust your hands with flour to prevent from sticking. Work the dough into a ball and place it in a dusted bowl. Cover it with plastic wrap and leave it in a warm, damp, draft-free place to rise.
After an hour (or until the dough has doubled in size) knead the dough for another thirty seconds. Form three long rolls and glue the ends together with some water. Braid the bread and glue the ends together. Flour-dust your baking tray before placing the bread in it. Cover and allow it to rise for another thirty minutes. Heat your Outdooroven to 180°C degrees and place the bread in the top using your pizza shovel. Make sure that the stone inside the oven is not too hot. Your bread is ready after about thirty minutes. To test the bread, knock on the bottom. If it sounds hollow it’s done. Leave the bread for twenty minutes before serving it. You’ve now prepared an Easter bread, but you can also use this recipe for other types of bread.
This bread is baked in the Weltevree Outdooroven. To properly regulate the temperature of the oven, we used the specially designed Magnetic Thermometer. This helped us to be able to keep the temperature of the oven constant at 180°C degrees.