Grafschafter farmer's bread

Ingredients for 1 servings:

• 500 g flour (whole wheat flour)
• 500 g flour (dark rye flour)
• ½ cube of yeast, or 1 packet of dry yeast
• ¾ liter of water, lukewarm
• 2 tsp salt
• 1 pinch(s) of sugar
• some oil for the dough hook and the work surface

Instructions

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

Lubricate the dough hooks with oil to prevent the dough from rising. Knead all ingredients together. Add more flour if necessary until the dough pulls away from the sides of the bowl. Remove the dough from the bowl and knead thoroughly on an oiled work surface. Transfer to a loaf pan, cut a diamond pattern into it, and let it rise in the oven at 50°C (longer if using dry yeast), until the dough has increased in volume. Then bake the bread for 45-60 minutes at 200°C (400°F). Add 1 cup of water. The bread is baked when it sounds hollow when tapped on the bottom. Let it cool on a wire rack.