Ingredients

• 650 g rye flour
• 50 g wheat flour (bread flour)
• ½ cube fresh yeast (21 g) or 1 packet dry yeast (7 g)
• 2 tsp salt
• 1 tsp sugar
• 450 ml lukewarm water
• 1 tbsp vinegar
• 1 tsp caraway, optional

Also

• Vegetable oil for brushing
• Butter for greasing
• Baking paper for lining
• Wheat flour for working and dusting

Preparation

Knead the ingredients into a smooth dough, dissolving the fresh yeast in warm water or mixing the dry yeast with the flour. Form the dough into a ball, brush with oil and cover with a cloth. Leave to rise in a warm place for about 2 hours until the volume has increased significantly.

Grease two ZWILLING FRESH & SAVE Box M with butter and line with baking paper.

Briefly knead the dough again on a lightly floured work surface, divide into two equal portions and shape into small oblong loaves. Place the loaves in the boxes and leave to rise again for approx. 30 minutes at room temperature.

Shortly before the end of the rising time, preheat the oven to 200 °C top and bottom heat (180 °C fan). Place an ovenproof dish with water on the bottom of the oven.

Slightly score the loaves lengthwise with a sharp knife and dust with some flour. Bake in the preheated oven on the middle shelf for about 50-60 minutes. Remove from the box and leave to cool completely.

Tip

To add some crunch, sprinkle the breads with sunflower seeds before baking.