Rye-barley bread (Rye and Barley Bread)
1 a teaspoon of sugar
25 g of fresh yeast
300 ml of warm water
a large pinch of salt
225 mg of rye flour
225 g of barley flour
oil for greasing (tooth. possibilities)
Beat the yeast with the sugar until smooth. Add approx 3 tablespoons of warm water and let it rise for a few minutes. Combine both flour and salt in a large bowl, make a recess in the center. Pour in the yeast and enough warm water to form a sticky dough. Knead through 3-4 minutes, then cover the bowl with the dough with a clean cloth and leave it in a warm place overnight to rise.
Knead on a floured board, leave for an hour to rise. Shape into a ball. Grease the baking tray, put the dough on it and leave it warm for the last time to rise.
Bake in a hot oven (220°C) about 20 minutes, reduce the temperature (190°C) and bake more 40 minutes. Cool the finished bread.
POSSIBILITIES
Oil: sunflower, saffron or other allowed
CAUTION: This recipe produces a dark bread with a firm structure, wheat free. Must grow threefold, so it's best to prepare the cake in the evening, leave overnight and bake the next day.