German bread Linz

I cook this wheat-rye bread quite often, because our family liked it the first time and took root forever. The recipe for this homemade bread is simple, and the products are quite affordable. The result is a fragrant, rather impressive loaf with a delicate crumb and a thin crunchy crust, so if you need a small one, divide the ingredients in half.

I do not advise replacing natural honey with sugar or molasses, since then there will be no such aroma. Wheat flour can be taken not only of the highest, but also of the first grade. Any rye is suitable for your choice - wallpaper, seeded or peeled. Replace olive oil with any other refined vegetable oil, but then there will also be no characteristic olive notes.

About yeast. In this case, I use dry fast-acting, that is, those that are immediately mixed with flour (this is written on the package, do not forget to read). If you just take dry, you need the same - 1.5 teaspoons (this is about 5-6 grams). Pressed will need 3 times more - 15-18 grams. In the last two cases, it will be necessary to dissolve the yeast in warm water with honey and wait 15 minutes until the foam appears.

Ingredients

• Wheat flour (350 grams)
• Rye flour (350 grams)
• Water (380 milliliters)
• Natural honey (2 tablespoons)
• Olive oil (2 tablespoons)
• Chicken eggs (2 pieces)
• Salt (2 teaspoons)
• Fast acting yeast (1.5 teaspoon)

Directions

1. To make this fragrant and delicious homemade bread, we need wheat and rye flour, water, natural honey, olive oil, chicken eggs, salt and yeast.
2. Sift two types of flour into a large bowl - wheat and rye. Rye, of course, is very poorly sifted, but it is necessary to get rid of possible debris.
3. Add salt and dry fast-acting yeast there. I repeat: always read about yeast on the packaging, since there are still just dry ones. So you need to work with them in the same way as with pressed (fresh) ones, that is, first dissolve in warm water.
4. We mix everything, make a hole and pour warm water into it, in which natural honey has been dissolved.
5. Next, add two chicken eggs, which we will loosen a little so that the yolk is combined with the protein.
6. Stir the food with a spoon or fork so that the flour absorbs the liquid. Then we pour in olive oil, which can be replaced with another vegetable oil, if there is none.
7. It is not necessary to knead such a dough for a very long time, since it contains half of the rye flour. Literally about 5 minutes to make it smooth and completely homogeneous. Round the dough and tighten the bowl with plastic wrap or cover with a towel.
8. Leave it warm for an hour and a half, until the dough doubles. The fermentation time of the dough directly depends not only on the freshness of the yeast, but also on the conditions (in particular, the presence of a sufficient amount of heat).
9. We put it on the table, a little sprinkled with flour. The dough is not sticky, but it will stick to the table if not sprinkled with flour.
10. Knead the dough into a layer with our hands, and then roll it up into a tight roll. At each turn, we press the roll to the layer so that later there are no large air bubbles in the finished bread.
11. Round the baking dish to fit, pinching the edges and seams. That is, we shape it with a loaf.
12. We shift it into a form, which we first grease with vegetable oil a little. If you have a silicone mold, you don't need to lubricate it.
13. Cover the workpiece with a film or towel, and let it grow at least twice. We bake German Linz bread in a preheated oven at 180 degrees for 45-50 minutes. To be honest, I was in a hurry and put the bread in the oven early. I didn't have enough dough distance, so when baking, the bread cracked and deformed so well.
14. See how well he got up? 4 times the size of the original dough.
15. But what a "handsome" he turned out on the one hand. This, of course, did not affect the taste in any way, but my aesthetic feelings suffered greatly.
16. Take the finished bread out of the mold and cool it on a wire rack. Let it rest for at least 3 hours, and then you can cut it.
17. Very fragrant wheat-rye bread with subtle notes of honey and olives, delicate crumb and crispy crust. It can even be eaten in tea or coffee for breakfast. It also goes well with first courses. Sandwiches with this kind of bread are very tasty.