Basler Brot

Instructions

1. The day before, make the pre-ferment: mix the rye flour, wheat flour, lukewarm water and a pinch of yeast in a bowl, cover and leave to rest for 12 hours at room temperature.
2. The next day, in a large bowl, mix the pre-ferment with the rye flour, the remaining wheat flour, the yeast, the salt, the honey and the lukewarm water.
3. Knead for 10 minutes by hand or in a mixer until you have a soft, smooth dough. Add the seeds if you are using them.
4. Cover and leave the dough to rise for 1 h 30, until doubled in size.
5. Shape into a round loaf or a block, place on a floured tray and leave to rise for another 30 minutes.
6. Make a cross-shaped cut on top and bake at 230 °C with a small dish of water in the oven for steam.
7. After 10 minutes, lower to 200 °C and bake for another 35 to 40 minutes, until the loaf sounds hollow when tapped.
8. Leave to cool on a rack before slicing, so the crumb can finish setting.