For the root bread, mix flour, salt and dry yeast. Add lukewarm water and knead into a smooth dough.
Let the dough rise in a bowl covered with a cloth in a warm place for 2 – 3 hours. Place an ovenproof cup with water in the oven and preheat the oven (220 °C top and bottom heat).
Divide the dough in half, form into 2 rolls, dust with a little flour and turn them against each other until they look nicely “rooted”.
Bake for 20 minutes, then remove the cup with the water and finish baking the loaves for another 15 minutes.
Preparation Tip:
The root bread can also be frozen in portions and baked up when needed!
