Baking mix ancient grain bread 1 kg

This is how easy it is to bake 1 kg of ancient grain bread:

1. Open the freshness seal, put the baking mix in a bowl, add 430 ml of lukewarm water (see water line in the can) and knead the dough by hand, with the food processor or with the Thermomix for approx. 3 minutes.
2. Cover the dough and let it rest in the bowl at room temperature (approx. 24 °C) for approx. 45 – 60 minutes.
3. Dust the work surface and, if available, a proving basket with flour.
4. Place the dough on a floured work surface and use a dough scraper to fold it from the edges towards the middle. Shape it into a round shape and place it in the proving basket with the end facing down or on a baking tray lined with baking paper.
5. Dust the dough with some flour and cover it and let it rest in a warm place (approx. 24 °C) for approx. 60 minutes.
6. 40 minutes before the end of the resting time, preheat the oven to 230 °C (top/bottom heat).
7. Turn the dough out onto a baking tray lined with baking paper or onto a bread baking stone.
8. Using a sharp knife or blade, cut the top of the dough.
   Important: the cuts must be deep enough so that the steam can escape easily.
   Here you can let your creativity run wild and create patterns!
9. Bake at 230 °C for 15 minutes, then reduce to 190 °C and bake for another 30 minutes.
10. Remove from baking tray & cool completely on a rack
    and serve.

With cast iron pot:
During the ripening period, place a rack on the middle shelf of the oven
and place a cast iron pot with a lid on top. Have oven gloves ready.

Place the hot cast iron pot on a fireproof surface with oven gloves and remove the lid. Scoop the risen dough from the proving basket directly into the pot, leaving the cracked top on top. Close with the hot lid, place in the oven and bake for 15 minutes (at 230 °C). Then carefully remove the lid, reduce the oven temperature to 190 °C and bake the bread for around 20 minutes until crispy and brown. Carefully turn the farmhouse bread out of the pot, leave to cool completely on a rack and serve.