3 recipes for homemade bread in a wood-fired oven

Olive and herbes de Provence bread

• 500 g wheat flour, 300 ml lukewarm water, 1 sachet of yeast, 10 g salt
• 150 g pitted black olives, 2 tablespoons herbes de Provence, 1 tablespoon olive oil

Walnut and honey bread

• 500 g wholemeal flour, 350 ml lukewarm water, 1 sachet of yeast, 10 g salt
• 100 g crushed walnuts, 2 tablespoons honey

Rye bread with seeds

• 300 g rye flour, 200 g wheat flour, 350 ml lukewarm water, 1 sachet of yeast, 10 g salt
• Mixed seeds (sunflower, flax, sesame), 1 tablespoon honey

1. Olive and herbes de Provence bread

1. Dissolve the yeast in the lukewarm water and leave for 10 min. Mix the flour and salt, add the yeast water and knead.
2. Work in the olives and herbes de Provence and knead for 5 to 10 min. Leave to rise for 1 to 2 hours.
3. Preheat the oven to 250°C (45 min). Put the bread in and throw a little water onto the oven floor to create steam. Bake for 25 to 30 min.

2. Walnut and honey bread

1. Mix the yeast, lukewarm water and honey and leave for 10 min. Combine the flour and salt, add the mixture and knead.
2. Work in the crushed walnuts and knead a little more. Leave to rise for 1 hour 30 minutes.
3. Bake at 220°C. Turn the loaf over halfway through baking for even cooking.

3. Rye bread with seeds

1. Dissolve the yeast and honey in the lukewarm water (10 min). Mix the flours and salt, add the mixture and knead.
2. Work in the seeds (keep some back for the top). Leave to rise for 1 hour 30 minutes.
3. Preheat to 240°C. Dampen the dough, sprinkle with seeds and bake for 30 to 35 min.