Summary

Ingredients

• 400 g wheat flour (type 405)
• 100 g spelled flour, fine
• 20 g yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 300 ml water, warm
• salt, coarse
• possibly caraway seeds

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Instructions

1. First crumble the yeast into a small bowl and let rise with a little water and the teaspoon of sugar for about 10-15 minutes. In the meantime, put the remaining ingredients in a mixing bowl.
2. Add the risen yeast to the other ingredients and knead the dough with a mixer (dough hook) until it detaches from the edge of the bowl (the dough can still be a bit sticky).
3. Now cover and let rest in a warm place for about 1 hour. The dough will then be about twice its size.
4. Please preheat the oven to 250 ° C (top / bottom heat). Now use a spatula to place the dough on the dampened kitchen worktop and, with wet hands, form 6 - 8 elongated loaves and place on a baking sheet lined with baking paper. The dough pieces do not have to have a smooth surface, they can look a bit rustic. Sprinkle with salt and caraway seeds.
5. Bake at 250 ° C for about 5 minutes, then reduce the temperature to 200 ° C and bake for another 20-25 minutes.