Half-Rye Bread

Juicy and simple breads that only rise once, directly in the pans.

• 4 dl water
• 1 packet dry yeast
• 0.5 dl rapeseed oil
• 1 tbsp syrup
• 1 tsp salt
• 4 dl stone-ground whole grain flour, finely milled
• 5 dl stone-ground wheat flour, finely sifted

1. Heat the water to about 37 degrees. Stir in the yeast and let it sit for 5 minutes.
2. Place the whole grain flour and wheat flour in a stand mixer (hold back some of the wheat flour and adjust as needed). Add the salt, oil, syrup, and yeast mixture. Knead for 10 minutes.
3. Divide the dough into two equal pieces, shape them into loaves, and place them in separate loaf pans. Snip the tops of the loaves and sprinkle with a little flour.
4. Cover and let them rise for about 1 hour.
5. Preheat the oven to 250°C. Place the loaves in the middle of the oven and reduce the heat to 200°C, baking for about 30 minutes.