Summary

Ingredients

• 300 g rye flour, type 1050 or 1150
• 300 g spelled flour, type 630
• 60 g vinear
• 60 g yourt, (whole milk)
• 2 teaspoons salt
• 1 cube yeast, fresh, or .5 Pä. Dry yeast
• 1 teaspoon honey
• 230 g water, lukewarm

Print Recipe Pin Recipe

Instructions

1. Mix the yeast with the yoghurt, 1 teaspoon honey and some of the lukewarm water and let it start briefly. Mix the two flours with salt in a mixing bowl. Add the yoghurt-yeast mixture, knead and meanwhile work in part of the lukewarm water. Gradually add and work in well, now also add the vinegar. Let knead until the dough separates from the bowl and a soft, elastic dough is formed.
2. Dough rest: 30 minutes.
3. Then knead the dough again briefly and pour it into a bread pan that has been coated with oil. Let rise again covered for approx. 40 minutes; but not much longer. Wipe with water before inserting.
4. Preheat the oven to 250 ° C or higher and bake the bread on the bottom rack for 20 minutes until it has turned slightly. Then switch the baking temperature back to 200 ° C and finish baking the bread in another 40 minutes. For an even crispier crust, the bread can be removed from the pan after the entire baking time of 60 minutes and baked on the wire shelf for another 10 minutes.
5. The bread tastes really hearty, because vinegar and yoghurt give it a mild acidity. It smells like a double baking from the bakery and tastes (almost) that too. The pores should be evenly fine - the crust should be crispy and dark.