Ingredients:
240 g all-purpose flour
120 g whole wheat flour
120 g rye flour
10 g cocoa powder
1 tsp salt
125 g Organic Liquid Muscovado Sugar
10 g active dry yeast
50 g butter
240 ml warm water
Cornmeal for dusting
Preparation:
- In a large bowl, combine the flours, cocoa powder, Organic Liquid Muscovado Sugar, and salt.
- In a measuring jug, dissolve the yeast in the warm water.
- Add the yeast mixture to the dry ingredients all at once and mix well until fully incorporated. Finally, add the butter in three additions, kneading well with your hands after each addition.
- Knead the dough for about 15 minutes.
- Shape the dough into a ball and return it to the bowl. Cover with a damp dish towel (or plastic wrap) to prevent it from drying out while rising. Let it rest for about 2 hours, or until doubled in size.
- Transfer the dough to a work surface and cut it in half using a bench scraper (or a knife). Gently shape the loaves on the work surface into the oval shape typical of Australian bread.
- Dust a large baking sheet with cornmeal and place the loaves side by side, leaving space between them. Cover again with the damp dish towel (or plastic wrap) and let them rest for another hour.
- Preheat the oven to 180°C (350°F).
- Dust the tops of the loaves with cornmeal. Bake for about 30 minutes, until golden brown.