Wholemeal rye-wheat bread

Ingredients for 1 servings:

• 250 g rye flour or wholemeal rye flour, freshly ground
• 250 g wheat flour type 1050
• 1 sachet of dry yeast
• 350 ml water, lukewarm
• 1 tbsp olive oil
• 2 tsp salt, coarse
• e.g. fried onions or grains, caraway seeds, poppy seeds or nuts

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 25 minutes

made quickly

Mix the flour and yeast in a bowl, add warm water and salt, and then the olive oil. Mix the mixture with a wooden spoon or in a food processor fitted with a dough hook. Cover with a kitchen towel and let it rise in a warm place for at least 30-45 minutes. The dough should increase in volume before further processing. Then knead thoroughly again with moistened hands and form a loaf of bread. Mix in browned onions, seeds, caraway seeds, poppy seeds, or nuts, if desired. Place on a baking sheet lined with baking paper, brush the bread with water, and cover and let rise for another 30-40 minutes. Preheat the oven to approximately 180°C, place a container of water in the oven, and bake the bread for approximately 45 minutes. I use organic flour for baking.