Mixed-grain bread

Ingredients for 1 servings:

• 250 g rye flour, type 1150 (wholemeal)
• 250 g wheat flour, type 1050, dark
• 1 tbsp lemon juice
• ½ cube of fresh yeast
• 10 g salt
• 375 ml water, lukewarm
• 120 g mixed grains

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 15 minutes

instead of seeds you can also use chopped hazelnuts

Mix the flour and salt in a bowl and make a well in the center. Crumble the yeast into the water and dissolve it with a fork. Pour the yeast mixture and lemon juice into the well. Knead all ingredients with the dough hook of a mixer or food processor for about 3-4 minutes. Finally, knead in the seeds or nuts. Preheat the oven to 50°C, turn off the oven, and let the bowl with the dough rise, covered, for 30 minutes. Knead the dough again on a sheet of baking paper and then place it in a loaf pan with the baking paper on it. Preheat the oven back to 50°C, turn off the oven, and let the dough, covered, in the loaf pan rise for another 30 minutes, until it has noticeably increased in size. Preheat the oven to 210°C (top and bottom heat) or 180°C (fan oven) and bake the bread for about 45 minutes.