My rye bread

Ingredients for 1 servings:

• 450 g rye flour type 1150
• 220 g wheat flour type 550
• 2 tsp brown sugar
• 2 tbsp, heaped salt
• 430 ml water, lukewarm
• 1 ½ packets of dry yeast
• 2 tsp oil
• 1 egg white

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours 40 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 4 hours 10 minutes

for a loaf of bread

Mix all ingredients except the egg whites and knead into a dough. Let the dough rise in a warm place for about 2 hours. Then knead the dough again vigorously and either place it in a proving basket to rise or form a loaf and place it on a baking tray lined with baking paper. Let the bread rise for another 40 minutes. The dough should have doubled in size. Preheat the oven to 190°C (top/bottom heat). Whisk the egg whites with 1 tablespoon of water and brush the bread with it. Bake the bread in the preheated oven for about 30 minutes, either placing an ovenproof dish filled with water in the oven or switching on the water tank. Remove the bread briefly and brush with egg white again. Bake for another 20 minutes and brush with egg white again. The bread should be done after a total of 70 minutes. Do the tapping test.