Wholemeal rye bread

Ingredients for 1 servings:

• 300 g rye flour type 1150
• 700 g wholemeal spelt flour or wholemeal wheat flour
• 1 cube of fresh yeast
• 450 ml water, lukewarm
• 1 tbsp beet syrup
• 1 tbsp salt
• 3 tbsp natural yogurt
• 2 tbsp, leveled malt coffee
• 1 tbsp vinegar essence
• 1 tbsp bread spice mix

Instructions

Working time approx. 20 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 10 minutes

without sourdough

Mix the flour and make a small well in the center. Crumble in the yeast cube and add the sugar beet syrup and about 2 tablespoons of lukewarm water, and mix gently. Let stand for about 20-30 minutes. Dissolve the malt coffee in the remaining water. Once the yeast has had a chance to rise, add the spices, yogurt, and vinegar essence to the flour. Carefully add the water and knead the dough vigorously or let a machine do the work. Depending on the consistency of the flour, you will need 400-450 ml of water, or 500 ml for some types of flour. Therefore, add the water-malt mixture slowly until you have a nice, smooth, non-sticky dough. Shape the dough into a loaf and place it on a baking sheet lined with baking paper. The rising time depends on the ambient temperature. If you let the dough rise in the oven at 50 degrees Celsius or on a warm radiator, which you can place the baking sheet on, only 30 minutes is needed. If you don’t have a warm surface and the room temperature is around 20 degrees Celsius, increase the time to 50-60 minutes. Bake the bread for 30 minutes in a preheated oven at 230 degrees Celsius (top/bottom heat) on the middle rack. After this time, reduce the temperature to 180 degrees Celsius, spray the surface with water, and bake for another 30 minutes. Let the bread cool in a tea towel.