Brown bread or bun

Mix the yeast with lukewarm milk or water and let rest for about 10 minutes.

Sift the flour in a bowl with the salt. Add the yeast mixture and knead the dough well (add for a longer fresh bread the soft butter or oil). Knead as long till the dough is smooth and no longer sticks to your hands. Put the dough in the bowl, cover with a wet cloth and let rise at a warm place about 50-60 minutes till the dough doubled.

Grease the baking pan and knead the dough firm for a minute. Make a rectangle as long as the bread baking pan and roll it. Place the dough with the seam down in the pan (or make a large bun). Let rise (covered) again for 30 minutes.

Preheat the oven to 225°C/440°F (fan oven 200°C/395°F) and bake the brownbread in 25-30 minutes well done and brown (if you tap on the crust it must sound hollow).

Wetten the crust of the bread a little while in the oven to get a shiny crust.