I do not know why it is known as ‘double bake’ as it is not double baked, however this 2/3 rye, 1/3 wheat bread is one other quickie from the German Brot guide I purchased in Switzerland.

It makes use of sourdough & yeast and ferments for simply an hour earlier than being baked for 45 min.

I tousled the shaping (a well mannered approach of claiming I did not form it in any respect🤣) so it would not have the flat prime it ought to have.

Recent out of the oven, it lacks the snap I treasure in excessive ryes. However possibly that’ll change in a few hours.

Rob