Mixed bread with fresh yeast in a loaf pan

Ingredients for 1 servings:

• 300 g wholemeal rye flour or rye flour type 997
• 300 g wheat flour type 405
• 450 ml water, lukewarm
• 30 g yeast, fresh
• 2 ½ tsp salt
• 1 ½ tbsp apple cider vinegar
• some butter for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour; Total time approx. 4 hours 20 minutes

Mixed bread made from wholemeal rye and wheat flour

First, I dissolve the fresh yeast in the lukewarm water. You may need to use a whisk to help it along. Then, I sift the wheat flour into a large bowl and add the wholemeal rye flour or type 997 rye flour. I add the salt and stir the flour-salt mixture together. Now I add the apple cider vinegar, otherwise it will clump. Slowly pour the water-yeast mixture over it. Cover the entire dough and place it in the oven for about an hour WITHOUT stirring, with only the oven light on. After an hour, I knead everything with the dough hook of the mixer for at least 10 minutes, 15 minutes is better. Then I put the dough back in the oven, covered, for an hour. This ensures constant temperatures. The heat from the light bulb is enough for the dough to rise well. After an hour, the dough should have doubled in volume. I remove the bowl and preheat the oven to 200°C (top/bottom heat). Now I pour the entire batter into the greased loaf pan, smooth it out, and press it into the pan with floured hands. I bake the bread on the middle rack (on the oven rack) for 60 minutes. Check occasionally if it’s getting too brown; if so, cover the pan with aluminum foil. If the bottom of the bread sounds hollow when tapped, it’s done.