| 20 g | fresh yeast |
| 250 ml | water |
| 20 g | golden syrup |
| 300 g | whole-wheat flour |
| 80 g | rye flour |
| 10 g | salt |
| 30 g | unsalted butter |
| flour (for dusting) |
Whisk yeast with water and sugar beet syrup in a large bowl. Then add the two types of flour, salt, and butter. Knead everything into a dough by hand or use a hand mixer fitted with dough hooks.
Shape dough into a ball and dust with flour. Cover with a clean kitchen towel and let rise for 1 hr.
Gently knead the dough for a minute, then shape it into a ball again. Dust with flour and transfer to an ovenproof pot with a lid. Cover and let rise again for 1 hr.
Preheat the oven to 240°C/465°F. Remove the lid and score the top of the dough with a sharp knife, if desired. Replace the lid and bake for approx. 45 min. Let cool completely before slicing. Enjoy!
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