Another simplified recipe is pan bread a la Pitufa:
2 cups of wheat flour
1 cup of rye flour
1,5 cups warm water
1 teaspoon dried yeast
1 teaspoon salt
bread spices (typical Austrian: ground coriander, ground caraway, fennel)
Mix dry ingredients in a bowl, add water, stir well with a spoon (no kneading necessary). Pour the dough into an oiled pan (with a lid), let it rise for 1 hour, put the pan on the stove on a small flame and ‘bake’ the bread for 20 minutes with the lid closed, turn it around and bake another 15 minutes with a small gap in the lid.
