Summary

Ingredients

• 850 g flour (type 1050)
• 150 g flour (rye flour)
• 20 g yeast
• 3 tablespoon water, lukewarm
• 25 g salt
• 0.6 liters water, lukewarm

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Instructions

1. Mix the flour and rye flour and place in a bowl. Make a recess in the middle. Now dissolve the yeast in 3 tablespoons of lukewarm water and pour into the recess and cover with a little flour from the edge. Cover and let rest for 3 to 4 hours.
2. Then add salt and 600 ml of lukewarm water and knead. Let the dough rest for another 60-90 minutes, kneading every 30 minutes. After the resting time, shape the dough into a round loaf of bread. Place this on a baking sheet lined with baking paper and let it rest for another 10 minutes.
3. Preheat the oven to 250 degrees. Bake on the middle rack for about 30 minutes. Then switch back to 180 degrees. Bake for another 30 minutes.
4. The bread stays fresh for up to a week in a clean tea towel.