Whole wheat and rye flour bread

Put all the dry ingredients in a bowl and mix well. Add the 450ml of warm water, and knead 2 ' with enveloping movements until everything is well integrated (rye flour is very sticky, you will notice that the consistency compared to other breads is different, it is completely normal). Cover with plastic wrap and a cloth on top. Then leave the dough to ferment for about 4 hours.

After fermentation, the dough will have almost doubled in volume. On the counter, knead the dough a little more and give it the desired shape, I use a rectangular mold so that the bread comes out like a mold. We put parchment paper on the mold and add the dough.

Preheat the oven to 220 degrees. Put the bread in and let it bake for 20'. After these, lower the oven to 170/180grados and let it bake for another 25'. The time may vary a little depending on the oven. Remove and let cool before slicing.