Mixed rye bread

Ingredients for 1 servings:

• 300 g rye flour type 1150
• 200 g wheat flour type 550
• 10 g dry yeast
• 150 ml water, lukewarm
• 75 g sourdough (natural sourdough)
• 2 tbsp flaxseed
• 2 tbsp oat flakes
• 200 ml water

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 5 minutes

Place the rye flour and then the wheat flour in a bowl. Make a small well in the center, add the dry yeast, and mix the yeast with 150 ml of lukewarm water. Let everything rest for 15-20 minutes. Then cover the water and dry yeast layer with flour from the edge and add the sourdough on top. Wait another 5-10 minutes. Then knead everything with the machine and slowly add the remaining 200 ml of water until a uniformly firm dough has formed. Immediately add the flaxseed and oat flakes and knead in. Let this dough rise for 30 minutes at room temperature, covered with a damp cloth. Then place the dough in a baking dish or shape it by hand and place it in the oven at 180°C. I use the bread baking program on my steamer for this, but you can also place a bowl of water next to it. The bread is ready after 50 minutes.