Flowers Quick-Rice Rye Bread

Ingredients for 1 servings:

• 300 g rye flour, type 1050 or 1150
• 300 g spelt flour, type 630
• 60 g vinegar
• 60 g yogurt (full milk)
• 2 tsp salt
• 1 cube of fresh yeast or 1.5 packets of dry yeast
• 1 tsp honey
• 230 g water, lukewarm

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 25 minutes

With yogurt and vinegar for a subtle acidity. For those who aren’t (yet) ready to try sourdough.

Mix the yeast with the yogurt, 1 teaspoon of honey, and a little of the lukewarm water and let it rise briefly. In a mixing bowl, combine the two flours with the salt. Add the yogurt-yeast mixture, knead, and while doing so, incorporate some of the lukewarm water. Gradually add the yeast mixture and work it in well, then add the vinegar. Knead until the dough pulls away from the bowl and becomes soft and elastic. Let the dough rest for 30 minutes. Then knead the dough briefly again and pour it into an oiled bread pan. Cover and let it rise for another 40 minutes, but not much longer. Brush with water before baking. Preheat the oven to 250°C or higher and bake the bread on the lowest rack for 20 minutes, until it has taken on a light brown color. Then reduce the oven temperature to 200°C and bake the bread for another 40 minutes. For an even crispier crust, you can remove the bread from the pan after the full 60 minutes of baking and bake it on the wire rack for another 10 minutes. The bread will have a truly savory flavor, thanks to the vinegar and yogurt that give it a mild acidity. It smells like a “double bake” from the bakery and tastes (almost) like one, too. The pores should be evenly fine, and the crust should be nice and crispy and dark.