Country bread

Ingredients for 1 servings:

• 500 g wheat flour, type 1050
• 500 g rye flour, type 997
• 2 tbsp grain (enzyme ferment)
• 1 tsp bread spice mix
• 1 pack of yeast
• 15 g salt
• 0.6 liters of lukewarm water
• 150 ml bread kvass

Instructions

Working time approx. 15 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 15 minutes

For 2 loaves

Combine the wheat flour, rye flour, enzyme-fermented grain, and bread spice in a bowl. Make a well in the center, crumble in the yeast, and stir in a little water. Let it rise for a few minutes. Add the remaining water, bread kvass, and salt, knead well, and let the dough stand at room temperature for 3-4 hours. Divide the dough, knead again, and place the round loaves, seam-down, on a baking sheet lined with baking paper. Let it rise in a warm place for 20 minutes. Bake in a preheated oven at 220°C for about 1 hour.