Soft and aromatic bread with slightly bitter, but very pleasant flavour, made with three kinds of flour.
Preparation Time: 10-20 minutes plus 1 hour for raising
Cooking Time: 40 minutes
Ingredients 200g plain flour
200g whole-wheat flour
100g rye flour
1 tablespoon cocoa powder
1 teaspoon salt
20g fresh yeast or 7 g dry yeast
400ml water (lukewarm)
1 tablespoon sugar
1 teaspoon vinegar
some sesame, caraway, pumpkin, flax seeds (optional)
Dissolve fresh yeast and sugar into 200 ml of lukewarm water. Leave it at room temperature for 10-15 minutes until yeast activates. If using dry yeast, skip to the next step.
In a bowl, combine the three flours, cocoa powder, salt and some seeds (optional). Also, stir in dry yeast if using it.
Add activated fresh yeast (if using it), oil and vinegar and start kneading. Gradually add the remaining 200 ml water. You may need a bit more or less water than 400ml total, depending on the flour. Knead until you get a smooth, medium-hard dough that will not stick to the bowl or your hands.
Cover the bowl with a kitchen towel and let it rise in a warm place. When dough has doubled its volume, re-knead it and let it raise once again. Re-knead it for the second time and shape the bread as you wish.
Put the shaped bread into a baking pan (there is no need for greasing and flouring the pan) and bake into a preheated oven at 200°C for about 40 minutes.
Once you take the baked bread out of the oven, wrap it in a dry kitchen towel and let it cool completely. This will keep the bread soft and won't let the crust become too hard.
You can serve this bread both with sweet and savoury dishes, just as any other bread.