Sourdough country-style homemade bread

Most of you probably have your favourite recipe to follow for homemade bread but why not to try one more version for a change? Nothing new about the method really except that this bread includes three different types of flour. My mother, of course, has her own recipe to follow for years now which is the one her mother used to make before her but every now and then uses this recipe and it seems that she is pleased with the result. As for the rest of us, we are just happy to have fresh homemade bread at the table! Moist enough inside, crunchy on the outside, delicious and full of aroma! As you can imagine we don't care much about the type of the recipe:-))

Prepared by Kostas Tsigas,

from "Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 2 loaves)

For the pre-dough:
1 cup of wholemeal wheat flour
1 cup of wheat flour for bread
1/4 tsp of dried yeast
3/4 cup of lukewarm water

For the main dough:
2 3/4 cup of yellow flour for bread
1 1/4 cup of lukewarm water
½ tsp of dried yeast
1 tsp of salt
1 tsp of honey
2 tbsp of olive oil
all-purpose flour for dusting

Method:
For the pre-dough: The day before put all the ingredients in a large bowl, stir, cover with cling film and leave for about 14 hours to work together.

Next day, transfer this thin dough in a larger bowl. Add the water, stir well with a wooden spoon and then add the yeast, the salt and the honey.

Slowly and gradually add the flour, while stirring thoroughly in between, until the dough is harder and all the flour it is used up.

Generously dust a clean surface with some flour and transfer the dough on it. Knead with your hands thoroughly for 10 minutes.

Brush with some oil a large bowl, place the dough in and turn it a few times so to get coated well with the oil on all sides. Cover the bowl with cling film and leave the dough aside to rest for 1 1/2-2 hours at some warm place.

Generously dust with some flour a clean surface and transfer the dough on it. Fold it 2-3 times and then divide it into two pieces. Shape the dough into two loaves and transfer into a shallow non-stick oven dish.

Cover the bread with a clean, damp kitchen towel and leave aside for 1 hour to rest.

In the meantime, preheat the oven to 200°C.

When the oven is warmed enough place at its bottom a small container with some water in.

Lightly dust the loaves on top with some flour, put in the oven and bake for 30-35 minutes.