Hannibal's mixed rye bread

Ingredients for 1 servings:

• 300 g rye flour, wholemeal
• 300 g wheat flour, type 1050 or type 405
• 42 g yeast
• 310 ml water, lukewarm
• 30 ml apple cider vinegar
• 2 tsp, leveled salt, possibly sea salt
• 1 tsp caraway seeds, to taste
• 1 tbsp beet syrup
• Sesame or linseed, depending on your taste

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 20 minutes

WITHOUT sourdough

Combine the two types of flour in a mixing bowl. Crumble the yeast into a small bowl, add salt (I use sea salt), caraway seeds, syrup, and vinegar. Mix well with a little water (from the 310 ml) using a small whisk to dissolve the yeast. Make a well in the flour and pour in the yeast mixture. Briefly mix with the dough hook, then add the remaining water. Mix everything together for at least 5 minutes on high speed with the dough hook until you have a smooth dough. Place the dough on a floured work surface and knead thoroughly by hand (TIP: If you poke your finger into the dough and the resulting hole doesn’t collapse or collapses very slowly, the dough has the necessary tension). Shape it into a loaf and place it in a greased bread pan (I use one measuring 28 x 16 x 10/L x W x H). A wooden or wicker proving basket for 1000g is better, as it allows you to slide the bread directly onto the baking sheet after the rising time. Cover the dough with a cloth and let it rise for an hour (in the summer in the sun on the balcony or windowsill; in winter I preheat the oven to about 40°C). After proving, bake in an oven preheated to 200°C for about 50-60 minutes. Beforehand, spray the bread, baking sheet, and hot oven walls with water. Tips: Place a heatproof bowl of water in the oven. If you like, you can sprinkle sesame seeds on the bread before baking. If you prefer seeded bread, you can also mix either flaxseed or sesame seeds into the flour before mixing. Please note that you may need a little more water in this case.