Depending on the weather (a warmer environment will make it rise faster), might take around two hours or so.
An essential step (one of the main reasons being to redistribute the air pockets more evenly in the dough) before baking the bread.
|Slash with a sharp knife or blade. A single, linear slash will do.
This pattern was on special request. 🙂
Lightly brush the tops with oil or milk, slash the larger shapes and the loaf bread on top to allow the steam to escape. Seeds or nuts can be added now as a topping if desired.
|Watermelon seeds as topping.|
I’ve made a loaf in a pan as well as a wide baton, and some dinner rolls. As topping,I used my favorite watermelon seeds.
Cover, and allow to rise again, till doubled in bulk.
Allow the loaf to rest in the pan for a few minutes, then invert onto a wire rack to cool.
The crust should be firm.
Tastes great plain. toasted, in sandwiches or even panfried with some fresh home-made butter as a snack which i packed as here in this picture.