Basel Ruchbrot

Sift flour into a large enough bowl. Sprinkle with dry yeast and salt. Mix everything thoroughly with the help of the baking horn or the wooden spoon. Initially mix with the wooden spoon, later with your hands, then knead for 10 minutes in the bowl and later on a dry work surface. Form into a ball.

Put it back into the baking bowl. Cover with a wet dishcloth and leave in a warm place for 2 hours. Knead again. Shape the dough into a ball. Divide it into two pieces as large as possible on the spot.

Add caraway seeds or bread spices to one of the pieces by making many holes in the dough with your fingers and sprinkling the spices on top. Knead until it is evenly distributed in the dough.

Shape both pieces of dough into an oblong loaf. Place on an oiled or parchment paper lined baking sheet. Turn on conventional oven to 220 °C , fan oven to 200 °C , gas oven to level 4-5. Cover the loaves with a damp tea towel and let them rise for another 30 minutes. Brush with cold water or sprinkle with 1 tbsp. flour using a flour sifter. Score each loaf three to four times about 1 cm deep. Bake for 1 hour. Turn the loaves to the other side. Bake again for 15 minutes. Shelf life: frozen 2 months

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