Mixed rye bread

Ingredients for 2 servings:

• 300 g rye flour
• 200 g rye meal
• 150 g wheat bran
• 150 g wheat flour
• 100 g sunflower seeds
• 50 g barley (barley meal)
• 50 g flaxseed
• 40 g fresh yeast
• 2 tsp salt
• 1 pinch(s) of cane sugar
• 750 ml water, 45 °C

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 30 minutes

crispy on the outside, juicy on the inside

Place all dry ingredients in a large mixing bowl. Dissolve the fresh yeast with a pinch of sugar in a little warm water. Heat the water to approximately 45°C and add the dissolved yeast to the mixing bowl. Stir with a mixer for 7 minutes, until the dough easily lifts from the sides of the bowl and has a good consistency. Line two large bread tins with baking paper and fill the tins with the dough. Smooth the surface with a damp cake lifter or similar utensil. Cover the bread tins with moistened kitchen paper. Preheat the oven to 200°C (top/bottom heat) (180°C fan/convection oven). When the dough has roughly doubled in size, carefully place the tins on the second rack, reduce the oven temperature to 180°C (top/bottom heat) (160°C fan/convection oven), and bake the breads for 50 minutes. Turn on the steam function or, alternatively, place a boil-proof bowl of water in the oven. After 50 minutes, remove the loaves from the tins, remove the baking paper, return them to the tins, and continue baking for 10 minutes at 220°C (top/bottom heat) (200°C fan-assisted). Remove the tins, place the loaves on a wire rack, and let them cool. The crust will be crispy like crispbread, and the bread will be wonderfully moist inside.