Light and airy farmhouse bread

Ingredients for 1 servings:

• 850 g wheat flour
• 150 g rye flour
• 20 g salt
• 2 bags of dry yeast, if necessary 1 cube of fresh yeast
• 20 g sourdough
• 700 g water, note! Grams – not ml

Instructions

Working time approx. 25 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 10 minutes

a basic recipe for light and airy bread

Mix the two types of flour with the prepared sourdough, yeast, and salt (dissolve fresh yeast in a little lukewarm water beforehand). Then add the water and knead and beat thoroughly for about 10 minutes. Cover the bowl and let it rise for 30 minutes. After 30 minutes, knead the dough thoroughly again (about 5-10 minutes) and then place it in a square baking pan, for example. Turn on the oven and preheat to 250°C (top/bottom heat). Let the dough rise in the pan until the oven is heated up. Then place it in the oven. Bake at 250°C for 15 minutes, then reduce the temperature to 200°C and bake for 45 minutes. Tips: I personally only use coarse sea salt, which I dissolve in 100 ml of hot water beforehand and then simply mix with the water for the dough. My family and I don’t eat iodized or fluoridated table salt. But we also prefer sea salt. If you let the dough rise covered, I recommend either putting a lid over it or placing the bowl in a garbage bag and tying the top with a simple knot. This recipe is perfect for all kinds of flour. For example, I’ve also used 500g wholemeal spelt flour and 500g plain flour. Or I’ve baked it with wholemeal bran. So, whatever you like. You can also add grains. However, I would recommend soaking them in water at least a day in advance.