Rustic whole-grain rye bread

Ingredients for 1 servings:

• 350 g wholemeal rye flour
• 150 g wheat flour
• 40 g fresh yeast
• 10 g sugar
• 300 ml water, lukewarm, below 35 degrees
• 10 g salt
• 1 tbsp oil, e.g. olive oil
• 1 tbsp lemon juice
• Flour for the work surface
• Fat for the baking tray

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 10 minutes

finished in 2 hours

Put the flour in a bowl and make a well in the middle. Add the salt, sugar and water and crumble the yeast cube. Knead the dough with a mixer or by hand until everything is well combined. Then cover the bowl and let it rise for 15 minutes at room temperature. Now add the lemon juice and oil and knead again well until the dough easily pulls away from the sides of the bowl. Let it rise for another 15 minutes. Now flour your hands and work surface well and shape the dough into a loaf. Place on a greased baking tray. Dust with a little flour if it is not already sprinkled on the surface. Now the loaf should rise again for at least 30 minutes. Small cracks will naturally form on the surface, like a rustic farmhouse loaf. In the meantime, preheat the oven to 190 degrees fan-assisted. Bake the bread for 10 minutes, then reduce the temperature to 170 degrees and bake for another 40 minutes. After baking, let the bread cool on a wire rack to prevent it from getting soggy. It tastes great the same day and has a nice, crispy crust.