Wholemeal bread

Ingredients for 1 servings:

• 1 liter of water
• 1.3 kg rye flour * (dark wheat flour)
• 35 g salt
• 60 g yeast, fresh

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 40 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 2 hours 50 minutes

Knead the ingredients with a food processor until you have a stretchy dough. After kneading, the dough should be noticeably warmer, slightly cooler than body temperature. Then let the dough prove for at least an hour at normal room temperature. Divide the dough in half and shape it into an oblong shape. Place the finished dough piece on a baking sheet lined with baking paper and let it prove for another 40 minutes, about 40 minutes. Brush the bread with a little water and cut it lengthwise 3-4 times, then place it in the oven at 245°C for 15 minutes. I always add a glass of water to the oven to allow some steam to build up. After 15 minutes, turn the oven down to 190°C and remove the glass of water. Bake for another 40 minutes, then let it cool on a wire rack. You can also make pound loaves out of it, like I did in the picture here. The baking time would then be about 30 minutes after the 15 minutes. * Ruchmehl is a dark wheat flour. Ruchmehl corresponds roughly to the degree of milling of the German type 1050 or the Austrian type W 1600. In Switzerland we call this Ruchmehl.