Rye – Wheat – Country Bread

Ingredients for 1 servings:

• 150 g flour (rye flour)
• 500 g flour (whole wheat flour)
• 2 tbsp beet syrup
• 3 grains of allspice
• 1 tsp coriander
• 1 pinch of nutmeg
• 20 g yeast, fresh
• 1 tbsp salt
• 2 tbsp butter, soft
• 2 tbsp oat flakes

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Mix the flours, place them in a bowl, and make a well in the middle. Heat the syrup. Grind the spices in a mortar and pestle, add them to the syrup, and let cool slightly. Mix with about 1/4 l of lukewarm water and yeast and add to the flour well. Cover with a little flour. Cover and let rise in a warm place for about 30 minutes. Knead in the iodized salt and butter. Add enough water until the dough is firm and elastic. Cover and let rise for another 45 minutes at room temperature. Knead again, shape into a flat ball, and roll in oatmeal. Score the surface lengthwise, not too deeply, and bake in a preheated oven at 200°C for about 50 minutes.