Summary

Ingredients

• 200 g rye flour type 1050, dark
• 400 g wheat flour type 1050, dark
• 1 tablespoon, leveled salt
• 1 cube yeast, fresh
• 0.5 liter ½ buttermilk, lukewarm
• 1 tablespoon balsamic vinegar
• 1 tablespoon lemon juice, freshly squeezed
• 0.5 teaspoon ½ bread spice mix

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Instructions

1. Mix the two flours in a mixing bowl and make a well. Dissolve the yeast in the buttermilk and then pour it into the well. Add the remaining ingredients and knead with the dough hook on the highest setting for about 3 minutes to form a smooth dough. Let the dough rise covered for 20 minutes (warm up the oven to 50 ° C, switch it off and let the dough rise there covered.)
2. Then knead again briefly by hand.
3. Shape the dough into a firm ball on baking paper, flour a little and place on a baking sheet with the baking paper. Heat the oven again to 50 ° C, switch off, then cover the dough ball and let it rise for another 20 minutes until the dough has enlarged significantly. Then cut into the blank in a grid shape 1 cm deep.
4. Heat up the oven, bake on the middle rack:
5. Electric stove: 10 min. 250 ° C, then 30 min. 200 ° C
6. Hot air: 10 min. 200 ° C, then 30 min. 170 ° C
7. Gas stove: 10 min. Setting 4-6, then 30 min. Setting 2-3