Anne's best farmer's bread

Ingredients for 1 servings:

• 20 g fresh yeast
• 10 g powdered sugar
• 500 g wheat flour type 1050
• 250 g rye flour type 1150
• 500 ml water, room temperature
• 20 g honey, liquid
• 10 g butter, soft
• 65 g sourdough, liquid (health food store, well-stocked supermarket)
• 20 g salt

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 30 minutes

simply

1. Crumble the yeast and dissolve it with the powdered sugar in 2 tablespoons of room-temperature water. 2. Knead 250 g of wheat flour and 125 g of rye flour with 500 ml of room-temperature water, preferably using the dough hook of a food processor. Let the pre-dough rest for 30 minutes. 3. Add the yeast mixture, 250 g of wheat flour, 125 g of rye flour, honey, butter, and sourdough starter to the pre-dough. 4. Knead the dough on low speed for 4 minutes. Sprinkle in the salt and knead on medium speed for 5 minutes. 5. Place the dough in a lightly oiled bowl. Cover with a kitchen towel and let rise in a warm place for 45 minutes. 6. Place the dough on a lightly floured work surface and shape it into a round loaf (25 cm in diameter) with floured hands. 7. Place the loaf on a baking sheet lined with baking paper. Dust with a little flour and cover. Let rise for another 45 minutes. 8. Cut the bread three times, 1 cm deep. 9. Preheat oven to 250 degrees Celsius (fan oven not recommended). Place a bowl of boiling water on the floor of the oven. Bake the bread in the lower third for 10 minutes. Reduce the temperature to 200 degrees Celsius and bake for another 50 minutes. Tip: I like to let the dough rise in the oven. I only turn on the oven light, and this gives off just the right amount of heat. Tip: The bread freezes well. Tip: If the surface of the bread becomes too dark towards the end of the baking time, cover it with baking paper.