Eifel country bread

Ingredients for 1 servings:

• 240 g wholemeal rye flour
• 220 g wheat flour type 1050
• 45 g spelt flour type 630
• 10 g fresh yeast
• 20 g wheat bran
• 10 g salt
• ½ tbsp honey
• 1 tbsp vinegar (7-herb vinegar)
• 400 ml water

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour; Total time approx. 4 hours 15 minutes

rustic rye bread with 50% whole grain and a fine spicy aroma

Mix the flours together and sift. Mix 200 ml of lukewarm water with the yeast and a little flour to make a pre-dough and let it ferment for 1.5 hours in a warm place. Wholemeal flour does not rise nearly as well and therefore needs time. Mix the pre-dough with the other ingredients. Caution: Add salt to the edge of the bowl and not directly onto the pre-dough. Depending on the strength of the pre-dough, more than 400 ml of water may be needed, so knead the dough thoroughly, adding more if necessary. The dough should be soft and slightly sticky. Knead for at least 7 minutes with a mixer, or at least 15 minutes by hand. Then let the dough ferment again in a warm place for 1.5 hours. Punch the dough down after every 30 minutes. After the proving time, place the dough on a baking sheet and shape it into a light round. Bake the bread in a preheated oven at 220°C (top/bottom heat) with plenty of steam for 10 minutes, then reduce the temperature to 180°C (350°F) and finish baking. The total baking time is 50-60 minutes, depending on the desired crust and oven.