John Myers
Ingredients for 1 servings:
- 750 g wheat flour (type 550)
- 250 g rye flour (type 1000)
- 750 ml water, warm
- 15 g salt
- 20 g yeast, fresh
- 1 tsp sugar
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 30 minutes
Mix the water with the sugar and yeast and let it rise for a while (about 5-10 minutes). Mix the flour and salt. Then mix it with the water-yeast mixture to form a soft dough. After kneading, let the dough rise for 2 hours. Line a baking sheet with baking paper. Divide the dough in half. Always moisten your hands while doing this. Always fold the dough downwards to create a smooth surface. Place it on the baking sheet and rub the surface again with wet hands. If you like, you can also form the dough into rolls. Preheat the oven to 250-300°C. Bake the breads for about 5 minutes at high heat. Then reduce the temperature to 200°C and open the oven door slightly (place a wooden spoon or something similar between the two). Bake for 35 minutes. Then brush the breads again with water and bake for another 20 minutes with the oven door closed. For rolls, the baking time is significantly reduced because they are smaller.
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