Moist mixed rye bread

Ingredients for 1 servings:

• 500 g rye flour type 1150
• 500 g wheat flour type 550
• 150 g sourdough (rye natural sourdough), liquid
• 42 g fresh yeast or two sachets of dry yeast
• 2 tsp, leveled iodized salt
• 2 tsp, leveled bread spice mix, n. B.
• 1 tsp, levelled sugar or sugar substitute e.g. 1.5 tbsp honey
• 750 ml water, lukewarm

Instructions

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

with sourdough

First, thoroughly mix the rye and wheat flour with the iodized salt, sugar, and, if desired, 2 teaspoons of bread spice. Meanwhile, crumble the fresh yeast into the warmed water (approx. 30 degrees Celsius), dissolve it, pour it into a mixing bowl, and stir the dough for four minutes until smooth. Now add the natural rye sourdough and stir for another two minutes. Then, cover the stirred dough and let it rise in a warm place for about 30 minutes. The dough should expand by at least half its size. Then, knead the dough vigorously again and, in two portions, form a bread roll on a greased baking sheet or in a large baking pan. Let it rise for another 30 minutes. Ensure that the dough visibly expands by at least half its size. Place the bread rolls or baking pans onto the wire rack in the still-cold oven and place a container of water next to them. Baking time is approximately 50–60 minutes at 200°C (top/bottom heat). After baking, remove the bread from the pan and let it cool on a wire rack.