100% whole wheat rye bread

Mix the flour, water and yeast in a bowl.

Start to incorporate and when it is well integrated, add the teaspoon of salt.

Once integrated, flour the workbench and knead the dough for about 8 minutes until it has the texture of plastelina.

Put the dough in a bowl and cover with a cloth or plastic wrap.

Let stand 90 minutes or until dough doubles in size.

Put the dough on a floured surface, degas it and give it the shape you want.

Place on a baking tray and cover with a cloth for 60 minutes.

Preheat the oven to 220 degrees Celsius.

We make cuts in the bread and bake for 45 minutes at 220 degrees Celsius.

Enjoy this 100% whole wheat and realfooder bread!