You will need:

300 grams whole wheat flour

300 grams baking flour

1 tablespoon salt (or less if you prefer)

1 tablespoon virgin olive oil

350 ml. lukewarm water

25 grams yeast

Directions:

In a bowl, mix the flour, salt and oil.

In a different bowl, pour the lukewarm water and pour the crumbled (in my case, the yeast came as a block) yeast. Let sit for a while.

After a few minutes, pour the flour mixture to the water and yeast mixture. Mix thoroughly. I like to do this with my hands.

Shape your dough as a round, smooth ball. Place it inside the same bowl where you mixed the dough.

Let it rise (approximately 30 minutes to an hour, as this will depend on the room temperature and the humidity level as well) until it has doubled in size. You might want to cover the bowl with a damp linen cloth or a cling film.

When it has doubled in size, knead it well with your hands. Let it rise again until it has doubled in size. Cover the bowl with a damp cloth or a cling film.Pre-heat the oven at 200º Celsius.

Divide the dough into two and shape each piece into a long log.

Cut three or four slits on the top of each dough. Sprinkle the top with some flour.

With a sprayer, humidify the oven by spraying water in your oven (just make sure not to spray on the turbine). Place the baking tray with your bread dough on the center of the oven and below it, place a baking dish half-full with hot water.

Bake the bread. When you see that the bread has already risen considerably, take out the baking dish you filled with water. We only placed it to create a humid atmoshpere inside the oven.

Keep on baking until the top crust turns light brown. If you like the crust to have more crunch in it and more color, you can brush the crust (before baking) with an egg wash.

Cool on a rack before slicing and enjoying your freshly baked rustic bread!

We enjoy Pa amb Oli, Pa amb Tomaquet or garlic-parsley bread with freshly baked bread.

Delicious! Enjoy!