- 9 grammars of dry yeast (one sachet)
- 60 grammars of carob flour
- 140 grammars of whole meal flour
- 300 grammars of all-purpose flour
- 1 teaspoon of salt
- ½ teaspoon of sugar
- 2 tablespoons of olive oil
- 250-300 grammars of warm water
In a large bowl, put the dry yeast and the warm water (put 250 grammars in the beginning, and if necessary, add a little more to the dough) and mix with a spoon. Cover the bowl with a clean towel and set it aside to activate the yeast (miniature bubbles will appear on its surface).
Add the remaining of the ingredients to the bowl and knead with your hands until you have a dough that is elastic enough and does not stick onto your hands.
Cover again with the towel and leave the dough to rest for about an hour. Knead the dough again with your hands and form the bread loafs as you wish. Cover an oven proof pan with parchment paper and place the loaf inside. Let it aside for another hour approximately, covered by the towel to rise in a warm place.
Meanwhile, preheat the oven at 220 degrees Celsius and once the bread dough is raised, bake it for about 25 minutes at 220 degrees and then lower the oven temperature to 200 degrees and bake for another 25 minutes.
Remove the bread from the pan and let it cool in a wire rack.