Wholemeal rye bread without sourdough from the Eifel

Ingredients for 1 servings:

• 1.15 kg wholemeal rye flour
• 526 g whole wheat flour
• 1.2 liters of lukewarm water, approx. 33 °C
• 27 g salt
• 20 g balsamic vinegar, light
• 2 packets of dry yeast

Instructions

Working time approx. 15 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 3 hours 10 minutes

75% whole grain rye, 25% whole grain wheat

Place all ingredients in the bowl of a food processor and mix on the lowest setting for about 7 minutes. Since I mill the grain fresh, my flour is warm. After mixing, remove the dough from the processor and form a ball. Cover with a linen towel and let the dough rest for about 20 minutes. Preheat the oven to 250°C (top/bottom heat). Shape the dough into a ball and lengthwise. Then place it in an oiled cast iron roasting pan with a lid and let it rise for about 20 minutes. Bake in the preheated oven with the lid on for about 2 hours and 15 minutes on the lowest rack. Reduce the temperature to 180°C (top/bottom heat) when the pan is put in the oven. After baking, simply shake the bread out of the pan onto a wire rack and let it cool. Note: When the bread is cold, place it in a 10-liter freezer bag and store it in a dark, cool bread bin. The bread will stay fresh there for a week. On the first day, the crust will be very hard, but by the second day, the crust will be soft and pleasantly soft thanks to the plastic bag.