Black Forest country bread

Ingredients for 1 servings:

• 850 g wheat flour type 1050
• 150 g rye flour
• 20 g yeast
• 3 tbsp water, lukewarm
• 25 g salt
• 600 ml water, lukewarm

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 7 hours

Mix the flour and rye flour and place them in a bowl. Make a well in the center. Dissolve the yeast in 3 tablespoons of lukewarm water, pour it into the well, and cover with a little flour from the edges. Cover and let rest for 3 to 4 hours. Then add the salt and the remaining lukewarm water and knead. Let the dough rest for another 60-90 minutes, kneading every 30 minutes. After the resting time, shape the dough into a round loaf of bread. Place it on a baking sheet lined with baking paper and let rest for another 10 minutes. Preheat oven to 250°C (top/bottom heat). Bake on the middle rack for about 30 minutes. Then reduce the heat to 180°C (350°F) and finish baking in another 30 minutes. The bread will keep fresh for up to a week if wrapped in a clean tea towel.