Mixed bread with yeast and caraway

Ingredients for 1 servings:

• 750 g rye flour type 1150
• 750 g wheat flour type 550
• 60 g fresh yeast
• 750 ml water
• 2 tbsp salt
• 4 tbsp water
• 3 tbsp caraway seeds

Instructions

Working time approx. 35 minutes; Rest time approx. 13 hours; Cooking/baking time approx. 1 hour; Total time approx. 14 hours 35 minutes

The night before baking, put both types of flour in a bowl, make a well in the middle, add the crumbled yeast and mix with 750 ml water. Cover and let rise. The next day, mix the salt with 2 tablespoons of water, add to the dough along with the caraway seeds and knead. Cover and let rise for one hour. Line a baking sheet with baking paper. Knead the dough again, shape it into an oblong loaf and place it on the prepared baking sheet. Cover and let rise for another 30-40 minutes. Brush the bread with 2 tablespoons of water and pierce several times with a fork. Place in the preheated oven on the middle rack and bake at 225-250°C (top/bottom heat). Place an ovenproof dish filled with water on the floor of the oven to ensure the bread is super crispy. After about 15 minutes, reduce the temperature to 180-200°C and bake for 40-50 minutes. After baking, turn off the oven, but let the bread rest in the oven for another 5-10 minutes.