Rye Wheat Bread with Whole Wheat Grains

Prepare the steam in the evening. Heat a good half of the water to 40 °C. Stir the basic mixture and the baking ferment in the bowl. Add the water and the rye flour. Cover and ferment the soft dough at room temperature for 12-14 hours.

Bring the remaining water to a boil. Pour in the wheat and leave on the turned off plate with the lid closed for one night. In the morning, the wheat kernels should have cracked open. Otherwise, boil the wheat another time until the grains begin to pop. Then cool it down to 30-40 °C. Let the salt dissolve in it.

Finely grind the rye together with the caraway seeds and coriander. Pour half of the rye flour on the steam. Add the wheat grains and mix everything together. Finally, add the rest of the rye flour. Cover the dough with a wet dishcloth and let it stand in a warm place for about 3 hours until the dough is well loosened.

Grease the molds and put the dough in them. Let stand for about 1-2 more hours with the lid closed.

Place the loaves on the lowest rack in the cold oven and bake at 220 °C for 1 hour, then at 100 °C for 2 hours.

Then remove the lids and bake at 200 °C for another 70-90 min.

Turn the loaves out of the mold. Leave to cool and air for 2 days before cutting.

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