COUNTRY FRENCH LOAF WITH BACON DICES
A soft French loaf with surprise: bacon dices
With flour: 250g
Cereal flour: 250g
Lukewarm water: 300ml (HAI SCRITTO 300 DL)
Brewer’s yeast: 25g
Salt: 1 ½ teaspoons
Oil: 2 spoons
How to do it
1) Mix white and cereal flour. Make a well and put the brewer’s yeast and 150ml of water in the middle.
2) Add the other ingredients, except bacon. Knead well. Cut a cross into the dough and let it rise for nearly 1 hour, covered with a damp tea towel.
3) Add lukewarm browned bacon to it. Mould it into a French loaf and let it rise for other 30 minutes.
4) Bake for nearly 40 minutes, 200° C. you can serve it alone or with some bacon slices.
You can replace bacon with anything else, for example ham or Tyrol smoked ham or just various seeds