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Rustic Rye Mixed Bread from the Cast Iron Pot – Crusty & Traditional

Looking for the scent of fresh, homemade bread in your kitchen? My rustic rye mixed bread from the cast iron pot is a true classic for anyone who loves genuine craftsmanship. The combination of hearty rye flour and robust wheat flour ensures a perfect crumb, while the cast iron pot creates a crust so crunchy you can hear it from the hallway. As a little kitchen cat, I value natural ingredients: we use fresh yeast and skip all industrial baking mixes. The best part? Preparation is easy and guaranteed to succeed even for beginners. Through long fermentation, the bread develops a full-bodied aroma that goes perfectly with butter, cheese, or just on its own. Bring the bakery into your home and enjoy bread baked with love and time. Meow, this recipe will definitely take your breakfast table to a new level!

Ingredients

Preparation

1

Dissolve the fresh yeast (10 g) in lukewarm water (350 ml) in a bowl.

2

Mix the rye flour (250 g), wheat flour (250 g), and salt (10 g) in a large bowl.

3

Add the yeast mixture to the flour mixture and knead for about 10 minutes until smooth. A little paw tip: Knead until the dough pulls away cleanly from the edge of the bowl.

4

Let the dough rise, covered, in a warm place for about 2 hours, until it has visibly doubled in volume.

5

Shape the dough into a round loaf on a floured surface and place it into the preheated cast iron pot.

6

Bake the bread at 230 degrees top/bottom heat for about 45 minutes with the lid on so the steam creates a great crust. Remove the lid for the last 10 minutes to give the bread a beautiful golden-brown color.

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