Mixed rye bread

Ingredients for 1 servings:

• 300 g wholemeal rye flour
• 600 g wholemeal wheat flour or wholemeal spelt flour
• 675 ml water, lukewarm
• 1 cube of fresh yeast, alternatively 1 – 2 packs of dry yeast
• 20 g bread spice mix
• 30 g dry sourdough
• 4 tsp, leveled salt
• Flour for the proving basket

Instructions

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

Dust a proving basket thoroughly with flour. Place baking paper or non-stick baking foil on a baking sheet and trim if necessary. Place a heat-resistant bowl filled with water on the floor of the oven. Place the ingredients in a mixing bowl and knead thoroughly in a food processor or mixer fitted with a dough hook for 20-25 minutes. The longer you knead, the finer the porosity of the finished bread will be. Cover the dough with a fresh tea towel and let it rise in a warm place for about 30 minutes. Remove the risen dough from the mixing bowl, knead again by hand, and shape it (depending on whether you are using a round or long proving basket). Place the dough in the proving basket, cover again with the tea towel, and let it rise again in a warm place. As soon as the dough is in the proving basket, preheat the oven to 230°C (fan). Once—and this is very important—the oven has reached the right temperature, switch the oven to conventional heat, but maintain the temperature. Place the dough and proving basket on the prepared baking sheet and remove the proving basket. If the dough stays in the proving basket for too long, it will definitely stick, resulting in unnecessary and time-consuming cleanup. Immediately place the bread in the oven on the second rack from the top and bake at 230 degrees Celsius for 15 minutes. After 15 minutes, reduce the oven temperature to 180 degrees Celsius and bake the bread for another 45 minutes. Remove the bread from the oven, brush off any excess flour, and place it on a wire rack to cool. Tips: I turn off the temperature control after an hour (but not the conventional heat) and leave the bread in the oven for about 15 minutes to finish baking. After removing the bread from the oven, I do a tap test, meaning I tap the bottom of the loaf. If it sounds hollow, the bread is done baking.