Mixed wheat bread in a closed casserole dish

Ingredients for 1 servings:

• 125 ml water
• 100 g rye flour
• 2 g fresh yeast
• 400 g wheat flour
• 150 ml water, lukewarm
• 25 g butter
• 10 g fresh yeast
• 1 tsp salt

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 day 2 hours 10 minutes

For the starter: In a tall bowl, mix the yeast with water. Then add the rye flour and mix until smooth. Cover the starter with cling film or a lid and let it rest overnight. For the main dough: Crumble the yeast into a bowl. Then add lukewarm water and mix everything with a whisk or fork until the yeast is completely dissolved. Next, place the yeast-water mixture into a mixing bowl along with the starter, wheat flour, softened butter, and salt. Knead with a mixer fitted with a dough hook for about 5 minutes until you have a smooth dough. Then, using your hands, form the dough into a ball, return it to the mixing bowl, and cover with a kitchen towel. Let it rest in a warm place for 1 hour. After 1 hour, briefly knead the dough on a lightly floured surface and shape it into an oval loaf. Line a baking dish with a sheet of baking paper, place the bread in the center of the dish, and dust with a little flour. Cover the baking dish and let the bread rest in a warm place for another 45-60 minutes. Cut the bread 3-4 times with a sharp knife, about 1 centimeter deep. Preheat the oven to 250°C (top/bottom heat) in good time. After the resting time, bake the bread in the preheated oven with the lid closed for 30 minutes. Remove the bread from the oven after 30 minutes, remove the lid, and bake for another 5-10 minutes, making sure the bread doesn’t overcook. Remove the finished bread from the oven, let it cool completely, and serve.