Dissolve the fresh yeast together with the sugar in a small portion of the water.
Combine both types of flour in a bowl. Add the yeast mixture and the remaining water and mix until well blended. Then knead for 10 minutes, ideally using a food processor.
Work the salt into the mixture and continue kneading until the dough is smooth and elastic.
Cover the dough and let it rise for about 1.5 to 2 hours until it has doubled in size.
Place the dough on a floured surface, knead briefly, and shape into a loaf. Place the dough in a myromy multi-purpose roaster and let it rise for 30–40 minutes. Score the dough once, if desired.
Preheat the oven to 220°C (top/bottom heat). Bake the bread for about 40–45 minutes, until golden brown.
