Rye bread without sourdough

Ingredients for 1 servings:

• 450 g rye flour, type 997 or 1150
• 220 g flour, type 550
• 2 tsp, heaped sugar, brown
• 2 tsp, heaped salt
• 430 ml water, lukewarm
• 1 ½ packets of dry yeast
• 1 egg white
• 2 tsp vegetable oil

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours 40 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 4 hours 10 minutes

Mix all ingredients except the egg whites and knead thoroughly. Let the dough rise in a warm place for 2 hours. Then knead the dough again vigorously and shape it into a loaf. Place it on a baking sheet lined with baking paper. Cover and let rise for another 40 minutes, until the dough has doubled in size. Whisk the egg whites with a tablespoon of water and brush the loaf with it. Bake in the oven preheated to 190°C for about 30 minutes. Remove the loaf and brush again with egg white. Bake for another 20 minutes, then remove the loaf and brush with egg white. Bake for another 20 minutes, until it has a nice brown crust. I make the loaf about 30 cm long. If you make it shorter and thicker, tap it after the specified 70 minutes. If it sounds hollow, it’s done. If not, bake for 10 minutes longer.