Wachauer Loaf

Mix all dry ingredients.

Dissolve yeast in lukewarm water. Mix all ingredients and knead for about 8 minutes. Cover and let rise for 1/4 hour.

Divide dough into 10 equal parts and grind (shape) into rounds. Roll in rye flour.

Place on a baking sheet with the end facing up and let rise again, covered, for about 30 minutes.

Preheat the oven to 210 °C and heat a heat-resistant container. Add plenty of water to the vessel so that enough steam is formed in the tube.

Bake the Wachauer Laibchen for about 16 minutes. Leave to cool on a wire rack.

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