Mixed bread, grandma's style

Ingredients for 1 servings:

• 800 g flour, type 1150
• 200 g flour, type 550
• 1 tsp, levelled sugar
• 1 cube of yeast
• 1 tbsp, leveled salt
• 800 ml water, lukewarm

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Mixed bread for tray and mold

Sift both types of flour and mix with sugar and salt. I crumble in the yeast evenly without dissolving it. Then add the lukewarm water. Mix the mixture thoroughly and knead with the dough hook of a hand mixer for 5 minutes on speed 1 until you have a smooth dough. Place the dough in a bowl and let it rest, covered and without drafts, in a warm place for about 1 1/2 hours. The dough should at least double in size. Place the bread dough in the oven, either in the pan or by hand. Bake in an electric oven at 200°C for about 1 hour. The bread is done when it pulls away from the sides of the pan or is nicely browned. I still test the bread with a wooden skewer towards the end of the baking time. If the wooden skewer stays dry, the bread is baked through. Tip: A container of water in the oven ensures moisture inside the oven. I always fill the baking tray 3/4 full with water and place it on the first rack of the oven. Before baking, cut the bread 3-4 times across. Brush the surface with water before and after baking.