Peter's farmer's bread

Ingredients for 1 servings:

• 500 g wheat flour type 1050
• 250 g rye flour type 1150
• 20 g yeast
• 10 g powdered sugar
• 30 g honey, liquid
• 15 g butter
• 75 g sourdough, liquid
• 20 g salt
• 500 ml water, lukewarm or room temperature
• Oil for the bowl
• Flour for working and dusting

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 40 minutes

I like the recipe so much that I usually bake a loaf twice the size, which makes about 20 slices.

Crumble the yeast and dissolve it with the powdered sugar in 2 tablespoons of room-temperature water. Mix half the wheat flour and half the rye flour and knead with the water (best with a dough hook). Do not add the yeast mixture to the flour-water mixture yet! Let the pre-dough rest for 30 minutes. Now add the yeast mixture to the pre-dough with the other half of the wheat flour and half the rye flour, the liquid honey, the butter, and the liquid sourdough starter and mix on low speed for about 2 minutes. Sprinkle in the salt and knead everything on medium speed for about 5 minutes. Place the dough in a lightly oiled bowl and, covered with a kitchen towel, let rise for 45 minutes. Turn the dough out onto a lightly floured work surface and shape it into a round loaf with floured hands. Dust with a little flour and place on a baking sheet lined with baking paper. Cover and let rise for another 45 minutes. Preheat the oven to 250°C (top/bottom heat). Place a bowl of boiling water on the bottom of the oven. Bake the bread in the lower third for 10 minutes. Reduce the temperature to 200°C and bake for another 50 minutes. (Convection oven not recommended).