Rye Bread

Mix rye flour Type 1150, wheat flour Type 405, salt and yeast well in a large bowl.

Add olive oil, lukewarm milk and lukewarm water and mix everything into a soft, homogeneous dough.

Knead the dough vigorously on a floured work surface until it becomes smooth and elastic.

Place the dough back in the bowl, cover and let it rise in a warm place for about 60 minutes until it has visibly increased in size.

Briefly knead the dough, shape it into a loaf and place it on a floured baking sheet.

Cover the loaf and let it rise for another 30 minutes. Meanwhile preheat the oven to 225 °C (437 °F).

Dust the bread with rye flour and bake in the preheated oven for about 35–40 minutes.

Remove the rye bread from the oven and let it cool completely on a wire rack.