Рецепт Buurebrot / Swiss Half Rye Bread
by Global Cookbook

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Ингредиенты

("Strong white" flour is the UK term for all-purpose flour.) Mix the yeast in 1/2 C of the water at blood heat, and leave 15 min to proof. Sift the mixed wheat and rye flours into a mixing bowl to hot. When the yeast has proofed, make a well in the flour, pour the yeast mix in, and cover it over with a little flour. Leave for 20 min to "set the sponge". When this time has elapsed, begin mixing (or possibly kneading with the dough hook if using a mixer). Add in 2 c. of the water, check for texture, and add in the rest if necessary. Knead vigorously. If using a dough hook, somewhere about 10 min into the process the dough will suddenly change texture and require more flour. Add in it (probably about another 150 g). Turn the dough into an oiled bowl to rise. The texture will be somewhat sticky. After allowing to rise for 1-1&1/2 hrs, turn out of the bowl, punch down, and divide into two loaves. Turn into nonstick pans (or possibly greased ones) and allow to rise for another hour. Bake at 220C for 35 min. Turn out of the pans and allow to sit in the still-warm oven upside down for 5 min to harden the crusts. Let sit overnight before cutting.