Wholemeal mixed wheat bread, Kassel style

Ingredients for 4 servings:

• 600 g whole wheat flour
• 400 g wholemeal rye flour
• 700 ml water, lukewarm
• 2 tsp salt (Himalayan salt)
• 2 packets of dry yeast
• 1 cup water
• ½ cup milk

Instructions

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

Combine the whole wheat flour, whole rye flour, Himalayan salt, and dry yeast in a bowl and mix everything with a wooden spoon. Add the lukewarm spring water and knead the dough using the dough hooks of a mixer. Wet your hands and knead the dough again, forming it into a ball. Return the ball of dough to the bowl and cover it with a clean cloth. Let the dough rise for 30 minutes. Wet your hands again, knead the dough under tension, and then form it into an oblong loaf. The crease created by the tension should be at the bottom. Place the loaf on a baking sheet lined with parchment paper. Use a small kitchen knife to make four crosswise slits in the loaf. Brush the bread liberally with spring water using a pastry brush and let it rise for another 30 minutes. Meanwhile, preheat the oven to 200°C (400°F). Bring spring water to a boil in a small pot, pour the spring water into a metal bowl, and place it in a corner of the oven. Place the baking tray with the bread on the second rack from the bottom of the oven. Set the temperature to 180 degrees Celsius and bake for 50 minutes. Brush the bread with milk and bake for another 10 minutes.