How to cook
Dissolve the yeast with the sugar in 140 ml of water, slightly warmed to 100°F (37°C). Leave the mixture to activate for 10-15 minutes.
In a bowl, mix the white and the rye flour and salt. Make a well in the middle and add the remaining 1 cup (200 ml) of water and the activated yeast.
Knead a soft, elastic bread dough with a mixer with the right attachments or a food processor. It will be easier for you with the appliance, as the soft dough is harder to knead.
Leave the dough in the bowl to double in volume for an hour and a half, then transfer it onto a floured surface.
To shape the loaves, use two spoons to scoop and place small, irregularly shaped portions in a baking tray lined with parchment paper. You can also break the dough with greased or floured hands.
You will get two trays of rye bread.
Cover them with towels and leave them to double in volume, then bake them in a preheated oven for about 20 minutes.
Enjoy this German Rye Bread!