Rye bread loaf – without sourdough, but with lemon juice

Ingredients for 1 servings:

• 150 g rye flour (wholemeal)
• 350 g wheat flour, type 1050
• 1 cube of yeast
• 1 tsp, heaped sugar
• 300 ml water
• 1 tsp, heaped salt
• 1 tbsp olive oil
• 1 tbsp lemon juice

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

with quick pre-dough

Mix the flour with the salt in a mixing bowl and make a well in the center. Dissolve the yeast and sugar in the water, pour it into the well, and stir with a fork along with a little flour to form a starter dough. Cover and let rise for 15 minutes at room temperature. Don’t use a bowl that’s too small, as the starter dough will bubble a little. Add the oil and lemon juice and knead with the dough hook of a mixer or food processor on high for about 3 minutes, until the dough comes away from the bowl. Knead the dough again vigorously on a sheet of baking paper and form it into a tight ball. Preheat the oven to 50°C, then turn off the oven. Using the baking paper, place the bread ball on a baking tray and let the dough rise (uncovered) for about 20-25 minutes. Remove the bread and baking tray from the oven and preheat the oven: Electric oven: 10 minutes at 250°, then 25 minutes at 200°C Fan oven: 10 minutes at 190°, then 25 minutes at 170°C Gas oven: 10 minutes at level 5-6, then 40 minutes at level 2-3 Before baking, score the dough 4 times crosswise 1 cm deep and place the baking tray in the middle rack.