Crispy and juicy farmer's crust

Ingredients for 4 servings:

• ½ cube of fresh yeast
• 350 g water
• 2 tsp salt
• 1 tsp beet syrup
• 1 tsp baking malt
• 2 tbsp sunflower oil
• 400 g wheat flour type 550, or spelt flour
• 100 g wheat flour type 1050, or spelt flour
• 60 g rye flour type 1150

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 25 minutes

Mixed bread, stays fresh for a few days

First, dissolve the yeast in lukewarm water. With Thermomix: 2 min./37°C/speed 1. For all bakers without a Thermomix: simply use lukewarm water to dissolve the yeast before adding the remaining ingredients. Then add all the other ingredients and knead everything for 5 min./knead speed. Bakers without a Thermomix can manage this too. It’s a quite soft, sticky dough. Then, using a spatula, transfer the dough to a floured bowl. Dust the dough with flour and cover with a lid. Let it rise for at least 1 hour. Place the dough on a floured work surface and fold it over 10 times. Shape it into a loaf and place it in a greased and floured roasting pan or dry earthenware pot. Dust with flour again for a rustic look. Score it with a sharp knife. Put the lid on and place it in a cold oven. Bake at 240°C for about 1 hour. Then remove the lid and continue baking for another 8 – 15 minutes until the desired browning is achieved.