Burebrot

Instructions

1. In a large bowl, dissolve the yeast and sugar in the lukewarm mixture of water and milk, then let it rest 5 minutes.
2. Add both flours, then the salt. Mix by hand or in a stand mixer until you get a sticky, smooth dough.
3. Knead for 8 to 10 minutes, until the dough is smooth and elastic, or let the mixer work it at medium speed.
4. Cover and let rise for 1 hour at room temperature, until doubled in size.
5. Deflate the dough, shape it into a round loaf and place it on a floured tray or in a bread basket.
6. Cover again and let rise for 45 minutes.
7. Preheat the oven to 230 °C with a dish of water on the bottom. Score the surface in a cross with a blade.
8. Bake for 15 minutes at 230 °C, then lower to 200 °C and continue for 35 minutes. The bread should sound hollow when tapped. Let cool on a rack before slicing.