2 light grey breads.
– 500 g white bread flour
– 200 g organic rye flour
– 1 teaspoon salt
– 20 g fresh yeast
– 350-400 g water
1. Mix flours and salt in a large bowl.
Crumble the yeast with some of the flour. Add the water (start with the 350). Mix to a soft dough, add additional water if needed. Turn out on work surface.
Knead for 2-3 minutes, to a smooth ball.
Leave to rise for 1 hour.
2. Turn out the dough on a floured surface.
Divide the dough into 2 parts.
Form the loafs by folding first the top ends to the middle. Avoid too much flour inside the dough, pinch the seams together.
result should be fairly rectangular by now. Fold the 2 others sides to the middle.
Turn over and put in a greased baking tin.
Leave to rise for another hour.
3. Bake in a preheated oven at 200 C for 33 minutes. Test if the bread is done by tapping underneath. Baking the final minutes without the tins gives a crispier crust.
Leave to cool on a wire rack.