Wheat-rye bread

Description

My recipe for wheat-rye bread yields an exceptionally delicious loaf with a springy crumb and an appetizing crust. If you prefer a soft, non-crispy crust, let the baked bread cool on a rack and cover it with a damp towel.

Instructions

1. 1

   Step 1

   Pour warm water (about 40 degrees) into a large container, add salt and sugar, and stir until dissolved.

2. 2

   Step 2

   Sift half of the flour into the water, that is, 250 grams of wheat flour and 250 grams of rye flour. Add the yeast and knead the dough.

3. 3

   Step 3

   Let the dough rise for three hours, kneading it every hour. Then add the second portion of flour and the egg, and mix the dough in a food processor with a hook attachment until smooth, about 20 minutes.

4. 4

   Step 4

   After all the flour has been incorporated into the dough and it appears homogeneous, let it rise directly in the bowl for 45 minutes, until it increases in volume.

5. 5

   Step 5

   While the oven is preheating to 220 degrees, shape the bread loaves on a floured baking sheet and let them rest for another 20–30 minutes to allow all the air to escape.

6. 6

   Step 6

   After that, place the baking sheet in the oven. I put a small bowl of water on the bottom of the oven to prevent the loaves from burning on the bottom, but you should adjust this according to your oven. Bake the bread for about an hour. Check for doneness with a toothpick.