Swiss farmer's bread

Ingredients for 1 servings:

• 25 g yeast
• 500 ml water, lukewarm
• 600 g wheat flour type 1050
• 300 g rye flour type 1150, sifted
• 1 tsp oil
• 2 tsp salt
• Grease for the tray

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 45 minutes

Crumble the yeast into a small bowl. Pour lukewarm water over the yeast and stir. Mix in the oil, 400g of wheat flour, and 300g of rye flour. Knead the dough thoroughly, cover with a cloth, and let it rest for about 1 hour. Knead the salt and the remaining 200g of flour into the dough, then form two round loaves. Sprinkle the loaves with a little sifted rye flour, place on a greased baking sheet, cover, and let rise until doubled in size. Preheat the oven to 200°C. Score the loaves quickly and deeply with a razor blade. Then bake in the preheated oven for 40-45 minutes. Place the baked loaves on a wire rack to cool, but do not cover them so the crust becomes crispy. Note: If you prefer an even harder crust, leave the loaves uncovered on the baking sheet while they rise.