How to make
Dissolve the yeast and honey in 4.1 fl oz (120 ml) of the slightly warmed milk or water.
Sometimes I use for liquid and whey that I have left over from making cheese.
Allow the yeast to activate (7-8 minutes).
Sift the flour into a bowl and make a well. Pour the activated yeast, the remaining liquid, the oil into it and sprinkle the salt on the side.
Knead a smooth and elastic dough, adding flour a little at a time, until it stops sticking to you.
Leave it to rise in a warm place for 40-50 minutes or until it has tripled in size.
From the risen dough shape bread, put it in a tray - floured, greased or covered with baking paper.
Make a cut along the length that is not too deep.
Cover with a towel and wait for the bread to rise again and rise well for about an hour.
For the soda crust and interesting color of this rustic bread, mix 40 ml of water with a spoonful of flour, a little baking soda and a pinch of salt. Spread this thin paste on your bread.
Bake for 15 minutes at 390°F (200°C) and continue baking at 360°F (180°C) for a further 20 minutes or until it makes a hollow sound when tapped.
The very surface of the bread becomes an interesting color because of the soda and the crust wrinkles slightly, but it is firm and very pleasant.
Cool the rustic bread on a wire rack and slice it at your table.
Enjoy your meal!
