As it is not so easy to get real European breads in Asia, I bake them mostly myself. I learned a lot, so if you are a first-time bread-baker do not despair if it does not turn out perfect. Just try again until you get the feeling of the dough.
300 g strong white Bread Flour
100 g Whole Wheat Flour
100 g Rye Flour
20 g Salt
1 tsp Bread Herbs (if you don't have some just omit them)
7 g Dry Yeast
100 g warm Water
220 g warm Water
some Semolina and Cornmeal for decoration
Mix the 3 flours and add the soaked yeast with the 100 g water. Put it into the kitchen machine and let it work. Slowly add the 220 g of warm water. When the dough comes together add the salt and the bread herbs. Let the machine work for 5-7 minutes. (if you knead by hand you do that for 15 minutes, kneading involves a lot of muscles so it is the perfect way exercise)
Put the dough into a greased bowl, cover with a towel and leave for 1.5 hours. It will get almost double its size.
Now you form the bread to a round loaf. Turn it with your flat hands, with the side of your hand push the dough under the loaf. So you pull the top of the bread nicely flat. Do this until the bread is regularly smooth.
Put the dough now on a baking paper onto the baking tray and flatten it a little. Put a drinking glass into the middle and press it into the dough lightly.
Cover with a cloth and leave for 40 minutes.