Rye-wheat mixed bread

Ingredients for 1 servings:

• 250 g flour (rye flour)
• 250 g flour (wheat flour)
• 350 g sourdough
• 14 g salt
• 250 ml water
• 10 g yeast, fresh

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

with sourdough

Dissolve the yeast in lukewarm water with the salt and set aside for 30 minutes. In the meantime, put all the other ingredients in a bowl. Then add the yeast, salt, and water and knead everything into a dough. The dough will be a little slippery, but that’s okay; don’t add any more flour. Cover the bowl and set it in a warm place for 1 hour to allow the dough to rise. After it has risen, knead the dough again as well as you can. Now form the dough into a ball, place it in a floured proving basket, and let it rise for another 30 minutes. If you don’t have a proving basket, you can also put the dough directly into a baking pan, or place a damp, well-floured kitchen towel in a bowl and place the dough in there. After rising, place the dough on a greased or parchment-lined baking sheet, or place the pan in a preheated oven at approximately 200°C (top/bottom heat) for about an hour. Lightly moisten the dough with a splash of water at the beginning to create a delicious crust, but you can also place a bowl of water in the oven. After about 15 minutes, reduce the temperature to 180°C (350°F) and finish baking. The bread is done when it sounds hollow when tapped on the bottom!