Rye mixed wheat bread

Add water to the coarse bread flour, wheat whole wheat and rye flour, and stir roughly first. Add natural yeast, stir well, and relax for 20 minutes. Add salt again, slow for 2 minutes first, and then high for 5 minutes. Although the prepared dough cannot pull out a beautiful film as white flour, it can also pull out a certain film. The dough is soft and very elastic. Place it in a greased basin. Put on a damp cloth and ferment for 1 hour.

Take out the dough after 1 hour, place it on a floured chopping board, fold it twice and put it back in the basin, put it on a damp cloth, and continue to ferment for 1 hour. Then take it out again, fold it twice and fold it three times, and then shape it. If you place it directly on a baking sheet to relax, open it down. If using a bread basket, the opening faces up. Lay on the plastic bag loosely, place it in the refrigerator, and relax for 8-12 hours.

Remove the dough from the refrigerator and place it at room temperature for final fermentation until the volume increases significantly. It takes about 2-4 hours. Mark the surface of the bread. Preheat oven to maximum temperature.