Rye-wheat bread

Description

Perfect with tea and coffee. Homemade bread guarantees delicious, fresh, and healthy bread without the artificial colors and flavor enhancers found in store-bought bread. In short, I highly recommend it. Serve cooled or slightly warm.

Instructions

1. 1

   Step 1

   In a mixing bowl, pour water, add honey, fennel, cumin, and anise, then mix well.

2. 2

   Step 2

   In a separate bowl, mix the sifted flour (wheat and rye), dry yeast, and salt.

3. 3

   Step 3

   Gradually add the dry ingredients to the first bowl, stirring with a spoon until a soft, moist dough forms. Cover the bowl with plastic wrap and let it rest for 15 minutes.

4. 4

   Step 4

   Stir the dough again for 1-2 minutes, cover it with plastic wrap once more, and let it rest for 15 minutes.

5. 5

   Step 5

   Repeat this process once more, cover the bowl with plastic wrap, and let the dough rest at room temperature for 12–14 hours.

6. 6

   Step 6

   After proofing, place the dough onto a floured surface and spread it with your hands into a 2 cm thick sheet. Sprinkle the sheet with flour, visually divide it into 3 parts, fold one short side into the center, then fold the other short side on top. This creates 3 layers of dough. Now, starting from the short side, roll the dough into a log and shape it into a round loaf.

7. 7

   Step 7

   Grease the baking pan with a thin layer of butter and dust with flour. Place the bread in the pan, cover with plastic wrap, and let rise for 1–1.5 hours.

8. 8

   Step 8

   Preheat the oven for 30 minutes at 245 degrees.

9. 9

   Step 9

   Reduce the temperature to 95 degrees. Sprinkle the bread with flour, make cuts on top with a sharp knife, place the pan in the oven, and bake until done.

10. 10

    Step 10

    Place the finished bread on a rack and let it cool completely.