Sieve both types of flour, mix with sugar and salt. I crumble the yeast evenly without dissolving it. Then add the lukewarm water. Mix the mixture carefully and use the kneading device of the hand mixer for 5 minutes on level 1 to form a smooth dough. Put the dough in a bowl and place for about 1 1/2 hours, covered and without draft, in the warmest possible place.
The dough must be at least twice as high.
Put the bread dough in the oven either with the mold or hand-formed. Bake in the electric oven for about 1 hour at 200 °.
The bread is ready when it comes off the edge of the mold or is nice and brown. I still test the bread with a wooden stick at the end of the baking time. If the wooden stick stays dry, the bread is baked through on the inside.
Tip:
A container with water in the stove provides moisture in the interior of the stove. I always fill the baking sheet 3/4 with water and place it on the first rail of the stove.
Cut the bread crosswise 3-4 times before baking. Brush the surface with water before and after baking.
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