Rye-wheat mixed bread

Ingredients for 4 servings:

• 350 g flour (wholemeal rye flour)
• 350 g flour (wheat flour), type 405
• 500 g dough (sourdough made from wholemeal rye flour)
• 20 g salt
• 300 ml water
• ½ cube of yeast, fresh

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Rustic mixed bread with sourdough

Dissolve the yeast in lukewarm water and knead with all the remaining ingredients to form a dough. Let the dough prove for half an hour, then shape as desired. Cut the loaf of bread lengthwise and crosswise about 0.5 cm deep. Let it prove for another hour, then brush with cold water. Bake for about 45-50 minutes at 190 degrees C (top and bottom heat). Let stand in the switched-off oven for another 10 minutes, then let cool on a rack. For a tasty variation, you can also add about 50 g of sunflower seeds and 50 g of flaxseed to the dough. If you have and use well-ripened sourdough, the bread will rise without the yeast! However, the dough will then take a little longer to rise.