Summary

Ingredients

• 200 g rye flour, type 1150
• 300 g wheat flour (whole rain)
• 1 cube yeast, fresh
• 330 ml water, lukewarm
• 150 g muesli, without raisins
• 100 g flour, for processin, also more
• some sugar

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Instructions

1. Dissolve the yeast in warm water. Mix rye flour, whole wheat flour, sugar and breakfast cereal in a large bowl.
2. Mix in the water and yeast and knead with the hand mixer / dough hook until a uniform dough is formed.
3. Cover and let rise in a warm place.
4. Then mill and knead with approx. 100 g flour or more until a good, elastic loaf can be formed, which springs back when light pressure is applied.
5. Shape into bread and let rise for another 20 minutes.
6. Cut lengthways.
7. Bake at 250 degrees convection for 20 minutes, then at 150 degrees for 30-40 minutes.
8. Cut only after 24 hours.