my bread ❤️

Hello friends, this is my bread and my recipe. I’m from Slovakia so my recipe, ingredients or method can be different from US or other countries but I want to share with you my joy of baking bread ❤️

Wheat–Rye Bread Recipe

Ingredients

Dough:
• 420 g wheat flour T650
• 40 g wholemeal wheat flour
• 40 g wholemeal rye flour
• 350 g water
• 2.5 tsp salt
• 2 tsp ground caraway seeds
• 1 tbsp oil
• 1 tbsp sweetener (honey, syrup, or sugar substitute)

Preferment (starter):
• 30 g wheat flour T650
• 30 g rye sourdough starter
• 30 g water

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Method
1. Prepare the preferment
• Mix the starter ingredients and let it ferment until active and bubbly.
2. Autolyse & mix
• Combine the flours and water. Let it rest (autolyse).
• Add the preferment, salt, oil, sweetener, and caraway. Mix well.
3. Folding & fermentation
• Let the dough rest, performing at least 3 folds every 45 minutes.
4. Shaping
• Gently shape the dough into a loaf, let it rest for 15 minutes, then tighten/reshape.
5. Cold proofing
• Leave the dough at room temperature for 1–2 hours (depending on room temperature).
• Transfer to the refrigerator and let it proof for at least 12 hours at 8 °C.
6. Baking
• Preheat the oven (with a baking dish or Dutch oven) to 250 °C.
• Bake covered for 25 minutes.
• Reduce the temperature to 200 °C and bake for another 25 minutes.
• For the last 15 minutes, uncover the bread so the moisture can evaporate and the crust becomes crisp and golden.