A rustic bread that makes an unbeatable partner for soups and cheese, and is quick and straightforward to make.

 

550g wheat flour
250g rye flour
1 pack active dry yeast
15g salt
250ml milk
250ml water

  1. Mix 500g of the wheat flour, the rye flour, yeast and salt in a large bowl. Heat the milk and water to 45°C and pour into the dry ingredients. Mix thoroughly to form a smooth, homogenous dough. 
  2. Cover the dough and let it rest until its volume has doubled. Dust the remaining flour on the work surface and knead the dough thoroughly. Shape into a round loaf and place on a baking tray lined with baking paper. Cut the top diagonally and dust it with flour.
  3. Place the loaf on shelf level 3 on the ‘Dough Proving’ program at 40°C for 25 minutes. Once the dough has proved continue to bake on shelf level 3 on Steam setting 1 at 190°C for a further 50 minutes.
To serve

Chef's Secret
This bread rises twice – after the second rising, before the baking, put your hand in cold water and smooth out the surface of the loaf, then sprinkle with flour, to make the crust nice and shiny