Army bread

Ingredients for 1 servings:

• 700 g rye flour
• 300 g flour
• 30 g yeast
• 1 tsp sugar
• 650 ml water, lukewarm
• 1 tsp cumin powder
• 1 ½ tsp salt
• Flour for sprinkling
• Grease for the tray

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 30 minutes

Place the flours in a bowl and mix. Make a well in the middle. Crumble the yeast into the well. Mix the yeast with 1 teaspoon of sugar, 5 tablespoons of lukewarm water, and a little flour to make the pre-dough. Cover the bowl with a cloth. Let the pre-dough rise for 20 minutes. Add the remaining water, caraway seeds, and salt to the pre-dough. Mix all ingredients until you have a smooth dough and knead well with your hands for 10-15 minutes. Form the dough into a ball and place it on a greased baking sheet. Flatten the ball slightly. Cover with a kitchen towel and let it rise at room temperature for about 30-40 minutes, until it has visibly doubled in size. Before baking, make a cross-shaped cut in the bread, brush with lukewarm water, and sprinkle with a little flour. Bake in a preheated oven at 220°C (top/bottom heat) for 20 minutes. Then reduce the temperature to 200 °C and bake the army bread for another 40 minutes.