Half-white bread

Ingredients for 1 servings:

• 500 g wheat flour, type 550
• 300 g rye flour, type 997
• 200 g wheat flour, type 1050
• ½ cube of fresh yeast (21 g)
• 4 tsp salt
• 600 ml water

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 5 minutes

Crumble the fresh yeast into a bowl and sprinkle over the 4 teaspoons of salt. Wait until the yeast has liquefied. This can take about 10 minutes. Then mix the flours. Add lukewarm or cold water to the yeast. Add the flour. Knead for 8 minutes with a food processor. Place in a floured bowl and let rise. Once the dough has increased in size, knead and shape again. Place on a baking sheet lined with baking paper, score points, and spray with water or coat in flour. Place in a cold oven on the middle rack and let rise for 15 minutes at 50°C using top/bottom heat. Then increase the temperature to 215°C, bake at this temperature for 45 minutes, then turn off and leave in the oven for 15 minutes. Remove from the oven, spray with water, and let cool on a wire rack. Tip: You can also knead in mashed potatoes, dairy products like yogurt, quark, etc., as well as bread spices, herbs, fried onions, seeds, and nuts. Be careful with the water; it’s best to add a little less at first and then gradually more until you have a smooth dough. It shouldn’t be sticky.