Rye-wheat spiced bread

Ingredients for 1 servings:

• 1 cup wheat flour
• 1 cup rye flour
• 1 cup water
• 1 tsp salt
• 1 sachet of yeast
• 2 tsp caraway seeds
• 1 tsp rosemary
• 1 tsp thyme
• Flour , for the work surface

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 45 minutes

Rye-wheat 50:50

Dissolve the yeast in a cup of lukewarm tap water and let it rest, covered, at room temperature for 10 minutes. In a mixing bowl, combine the wheat and rye flours with the salt and spices. Add the water-yeast mixture to the flour and stir until smooth. Place the dough on a well-floured work surface, turn it over a little, and knead. The dough should be as soft as before, but with a light coating of flour to prevent it from sticking. Place the dough in a small loaf pan lined with baking paper and cut a line lengthwise with a knife. Cover the dough with a cloth and let it rest for 20 minutes at room temperature. Meanwhile, preheat the oven to 250°C (top and bottom heat). Bake the loaf pan for 15 minutes at 250°C, then open the oven, pour about a tablespoon of water into the oven, and quickly close it again to retain the steam. Reduce the oven temperature to 160-170°C and bake for another 40-45 minutes. Sprinkle the bread with a little water toward the end (10-20 minutes before removing it). After the baking time is up, let the bread rest in the cooled oven for about 10 minutes, then let it rest in the pan at room temperature for another 10 minutes. Then, remove it from the pan and serve. If you find the whole thing too spicy, you can, of course, vary the amount of spices or use completely different ones.