Honey Salt Dough Crust Bread

For the crusty bread, grind the rye medium fine in the evening. Heat the water to 40 degrees. Dissolve the salt and honey in it. Mix the water with the rye to form a soft dough.

Leave the dough to ferment for one night. Cover the bowl so that the surface of the dough does not dry out.

The next morning, a slight fermentation of the dough can be observed. It will smell a little sour.

Next, finely grind the wheat with the spices. Dissolve the yeast and salt in the lukewarm water and mix everything together with the first batch to form a soft dough. Leave to rise for about 1 hour with the lid closed until doubled in volume.

Grease the baking tray well. Knead the dough briefly and divide it into three parts. The sticky dough is easier to work with if you wet your hands with water.

Immediately form each piece of dough into a roll on the baking sheet. Slightly shorter than the narrow side of a baking sheet and brush with a little water. Sprinkle the breads with nuts or spices of your choice and press them a little smooth. Score the surface of the breads.

Let the breads rise for another 30-40 minutes with the lid closed.

Place the baking tray on the lowest rack in the cold oven. Bake the crusty breads at 220 °C for about 60-70 minutes.

Preparation Tip:

Place a shallow dish of hot water on the bottom of the oven. Then the crusty bread rises better.

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