Mixed Rye Bread with Apples

If the apple shreds are very juicy, squeeze them briefly so the dough doesn't become too wet.

The yogurt should only be hand-warm (not hot), otherwise the yeast's rising power will suffer.

The preferment is ready when it shows noticeable bubbles and has visibly risen.

If the dough is very sticky, add flour by the tablespoon; if it's too firm, incorporate 1–2 tbsp lukewarm water.

A lightly oiled bowl prevents the dough from sticking while it rises.

For a stronger crust, preheat the baking sheet in the oven and later place the loaf on it carefully.

A lightly floured work surface helps shaping without adding too much extra flour.

For more shine, dilute the egg with 1 tsp of milk or water.

If the surface browns too quickly, loosely cover with foil after about 35–40 minutes; the bread is done when it sounds hollow when tapped on the underside.

Wait until it's cooled before slicing to prevent a gummy crumb.