Crumble the yeast and dissolve it in a cup with 1/4 l of water.
Dissolve the salt in the remaining water.
Mix the flours, sift into a bowl, press a bulge in the center and pour in the dissolved yeast.
From the center, mix with the flour, gradually adding the dissolved salt water while kneading continuously.
Work the dough for about 10-15 minutes until it comes away from the bowl. Dust with flour, cover and let rise in a warm place for 30-40 minutes, until doubled in size.
Knead dough briefly on a floured baking board, form a ball, cover. Let rest with the end down for 30 minutes.
Preheat the oven to 225 °C.
Then place the same way on the baking sheet, coat with water, pierce a few times with a fork and place in the preheated oven.
Add half a cup of water or pour it carefully on the bottom plate.
Bake for about 60 minutes until crispy brown. After 15 minutes, open the stove briefly to let the steam escape.
The bread is ready when it sounds hollow when you tap the bottom.
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