Black Forest monastery bread

Ingredients for 1 servings:

• 60 g yeast
• 750 ml water, lukewarm
• 500 g wheat flour, 1050
• 500 g wheat flour, 550
• 200 g rye flour, 1370
• 1 pinch(s) of sugar
• 1 tbsp salt
• Flour , for the work surface

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Dissolve the crumbled yeast and sugar in a little water, mix in the flour and sift it into a baking bowl. Make a well in the center, add the dissolved yeast and mix into the flour starting from the center. Gradually knead in the water and salt. Knead the dough until it pulls away from the bowl, dust with a little flour, cover and let it rise in a warm place for about 40-45 minutes until it has doubled in size. Turn the dough out onto a floured work surface, knead again and then form a ball. Place the dough with the seam facing up on a floured cloth, cover loosely and let it rise for another 15-20 minutes. Then place the dough on a greased baking sheet and use a sharp knife to make a half-circle cut about 5 cm above the base. Pour 1 cup of water into the drip tray at the bottom of the oven, place the baking sheet on the bottom rack of the oven preheated to 200 degrees Celsius, and bake the bread for 45 minutes. After 20 minutes, briefly open the oven door to allow the steam to escape, then finish baking until the bread is crispy brown and sounds hollow when tapped on the bottom.