Summary

Ingredients

• 350 g wheat flour type 550
• 150 g rye flour type 1
• 240 ml water, lukewarm
• 100 g yourt
• 10 g yeast
• 1 teaspoon, heaped honey
• 2 teaspoons salt
• 2 tablespoon balsamic vinegar, white
• 1 teaspoon baking malt or bread spices or Caro coffee

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Instructions

1. Put all ingredients in a bowl or a stirred kettle, depending on the equipment you have. Please do not mix salt and yeast directly (they don`t like each other), but best of all, put everything apart from water and yeast on one side and water and yeast on the other.
2. Knead everything into a smooth dough, it takes significantly longer by hand and 5 - 6 minutes with a kneading machine. It`s better to knead too long than too short, the dough will thank you. After this
3. Knead, place the dough on a floured work surface and let it relax there, covered with a cloth, for approx. 30 min.
4. Then put the dough in a mold, either round (by rounding) or oblong (by rounding and shaping), here it is important that the dough is tensioned. Now cover the dough and let it rest for another 90 minutes, preferably on a baking sheet with baking paper. (You can also use a Roman pot or something similar.)
5. After the resting time, bake the dough in a preheated oven at 220 - 230 degrees top / bottom heat. I always put a small pot at the bottom of the oven, into which I put a dash of water after 2 - 3 minutes of baking time. The baking time is 30 - 35 minutes.
6. You can also cut into the bread before it goes into the oven.