Hearty, spicy mixed bread

Ingredients for 1 servings:

• 250 g rye flour type 1150
• 250 g wheat flour type 550
• 380 ml water
• ½ point yeast
• 12 g salt
• 3 tbsp vinegar
• coriander
• Caraway seeds
• Fennel seeds
• anise
• Ginger
• Spice(s) (bread clover)

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 45 minutes

Sourdough-free, spicy, and rustic. Almost like a bakery item!

Knead all ingredients thoroughly into a dough. Adjust the spices to your liking! I recommend 1 heaped teaspoon each of coriander, caraway, ginger, and fennel. I would be much more cautious with anise, especially if you’re already using a lot of fennel, as the flavors are similar in the bread. I would only use about half a teaspoon of fennel. The most important spices, however, are coriander, caraway, and fennel. All the others can be omitted. Let the finished dough rise in a bowl for about 30-45 minutes until it has expanded slightly. Then knead briefly again, taking care not to press out too much air, and place it in a proving basket. Let the dough rise until it barely expands. Caution: Avoid over-proofing. Carefully turn the dough out onto a floured baking sheet and immediately place it in an oven preheated to 270 degrees Celsius. Immediately ensure sufficient steam is generated in the oven – to do this, pour about 100 ml of water onto the oven floor without burning yourself – and close the oven door. Bake the bread for about 15 minutes at 270 degrees Celsius, more or less depending on the desired crust, although I find a dark crust works well. Then reduce the oven temperature to 180 degrees Celsius and continue baking. After a total baking time of 35-40 minutes, the bread is done. When tapped on the bottom, it should sound hollow.