Aye Chef - Cooking with style

This bread has a light brown color and a light, but distinct flavor. You can make from it some excellent sandwiches or just toast it, but it's best when freshly baked out of the oven. I guarantee you will not be able to stop until its all gone.

Ingredients: (makes 2 loaves)
300g rye flour (Stybel 7)
700g white bread flour (Stybel 2)
2 teaspoons sea salt
2 teaspoons caraway seeds
15g active yeast
575ml water, tepid
2 tablespoons yogurt, room temperature

Preparation:
Mix rye with white flour, add salt and caraway seeds into a large bowl. Make well in the center. If the weather is cold, heat it slightly in an oven set for low temp or a microwave for a few seconds.

Crumble yeast into the 1/4 of the water, mix well until dissolved. Pour into the well you created earlier together with the rest of the water and the yogurt. Combine mixture together until you have a soft, but not sticky dough. If the dough is too dry, add 1 tablespoon of tepid water. If it's too moist, 1 tablespoon of white flour. Repeat until it's of the right consistency.

Transfer the dough to a working area, knead for about 10 minutes or until very flexible. Return dough to bowl, cover with sticky nylon and leave for 2 hours to double in size.

Transfer the dough to a working area, punch it slightly to extract the trapped air inside. Cut in half to make nice round loaves. Form the loaves you like, I usually do some nice cuts with a sharp knife to make that bakery look, you might do different. Put both loaves on 2 separate, well oiled, baking racks, cover with inflated plastic bag and leave to rise for 1.5 hours.

Preheat oven to 220 degrees Celsius. Bake for about 35 minutes.