Norbert's mixed bread

Ingredients for 2 servings:

• 500 g rye flour, 997
• 1,000 g wheat flour, 1050 alternatively 550
• 1 liter of water
• 1 cube of yeast
• 30 g salt

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 45 minutes; Total time approx. 1 day 1 hour 5 minutes

Rye/wheat mixed bread with yeast and pre-dough

On the first day, make the starter dough: about 250 grams of rye flour, about 500 ml of water, and half a cube of yeast. Stir to form a thin dough, cover, and let stand warm for about 24 hours. On the second day, combine the remaining ingredients and knead everything well. Shape into a loaf, placing it in a proving pan or a bowl or similar. Be careful to line the loaf with a well-floured (rye flour) cloth, otherwise the dough will stick! Now let it proof until the loaf has increased in size by about 25%. Then bake in a preheated oven at 230°C for about 40-45 minutes, depending on the desired degree of browning. The aroma alone is a delight!