Strong wheat-rye bread

Ingredients for 1 servings:

• 750 g wheat flour
• 500 g rye flour
• 500 ml buttermilk, lukewarm
• 375 ml water, warm
• 75 g yeast
• 1 tbsp salt
• 1 tbsp honey
• 1 tsp caraway powder
• ½ tsp white pepper
• 1 tbsp spice mix (bread spice)
• Grease for the tray

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 5 minutes

Prepare yeast dough from the listed ingredients. Shape it into a large, round loaf of bread and let it rise, covered with a cloth, for approximately 20-30 minutes. Place it on a well-greased baking sheet (or one lined with baking paper) and let it rise for another 15-20 minutes. Meanwhile, preheat the oven to 190-210°C. Score the risen loaf into diamond shapes with a sharp knife, brush with water, and bake for 50-60 minutes. This recipe is from my “Tips and Recipes” recipe booklet for the oven. A quick tip is to pierce the dough with a toothpick before baking. This allows enough air to escape, and the bread will rise even better.