Rustikales Bauernbrot




In a large bowl, combine together the medium rye flou with the white whole wheat flour.

Make a well in the flour and add the yeast, the warm water and the sugar.

Mix well to combine, cover with a towel and let it rest in a warm place for around 2 hours.

Add 600 ml water, caraway and salt to the starter dough.

Knead all the ingredients well and bring it to a smooth dough. Knead for around 15 minutes.

Make a ball with the dough. Cover and let it rest for around 2 hours.

Shape the dough. Place on a lined baking dish.

Brush with warm water and sprinkle with some wheat flour.

Bake on a previously pre-heated oven at 200° C.

After 20 minutes reduce the temperature to 180°C and bake for 40 minutes more or until done.