Summary

Ingredients

• 200 g rye flour type 1150
• 530 g wheat flour type 1050
• 20 g salt
• 3 g coriander powder
• 3 g anise powder
• 3 g fennel seeds
• 350 ml water, lukewarm
• 7 g dry yeast
• 1 teaspoon sugar
• 2 tablespoon sunflower oil

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Instructions

1. Mix the rye and wheat flour together. Put part of the flour in another bowl, make a well, pour the yeast and sugar into the well, add the water and stir gently with the flour. Let this dough rest until it bubbles.
2. Add salt, spices, oil and pre-dough to the remaining flour, work everything into a dough and knead until the dough separates from the edge of the bowl. Let rise covered in a warm place for 2 hours.
3. Knead the dough again, shape it into a loaf, place it on a baking sheet, cut a little, sprinkle with water and let it rest again until it has enlarged significantly.
4. Place a bowl of water in the oven and heat the oven to 230 ° C. Bake the baking sheet with the loaf on the middle rack for 10 minutes, then spray again with water. Turn the temperature down to 200 ° C and bake for another 50 minutes. Spray with water and let cool.