- 200 g whole rye flour
- 200 g whole wheat flour
- 70 g bread flour
- ¼ tsp dry active yeast
- 1½ tsp salt
- 360 ml water
Mix whole rye flour, whole wheat flour, bread flour, dry active yeast and salt in a large bowl. Add water and stir until incorporated. Cover bowl and let rise for approx. 12 – 18 hours.
Preheat oven to 250°C/480°F. Generously flour the work surface and slide the dough out of the bowl. Fold each edge of the dough towards the middle.
- vegetable oil for greasing
- large ovenproof saucepan with lid
Grease the inside of a large ovenproof saucepan with some vegetable oil. Place dough into pan seam side down and put a lid on the pan. Bake in preheated oven at 250°C/480°F for approx. 8 - 10 min. Reduce oven temperature to 230°C/450°C and continue to bake for approx. 15 - 20 min. Carefully remove lid and bake for a further approx. 15 - 20 min. Let cool in the pan before serving.