John Myers
Ingredients for 1 servings:
- 200 g rye flour type 1150
- 530 g wheat flour type 1050
- 20 g salt
- 3 g coriander powder
- 3 g anise powder
- 3 g fennel seeds
- 350 ml water, lukewarm
- 7 g dry yeast
- 1 tsp sugar
- 2 tbsp sunflower oil
Instructions
Working time approx. 15 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 45 minutes
Mix the rye and wheat flour together. Put some of the flour in another bowl, make a well, add the yeast and sugar, add the water, and mix lightly with the flour. Let this pre-dough rest until it bubbles. Add the salt, spices, oil, and pre-dough to the remaining flour, mix everything into a dough, and knead until the dough pulls away from the sides of the bowl. Cover and let rise in a warm place for 2 hours. Knead the dough again, shape it into a loaf, place it on a baking sheet, score it slightly, spray it with water, and let it rest again until it has noticeably increased in size. Place a bowl of water in the oven and preheat the oven to 230°C. Bake the baking sheet with the loaf on the middle rack for 10 minutes, spray it again with water. Reduce the temperature to 200°C and bake for another 50 minutes. Spray with water and let cool.
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