Weigh all the ingredients. In the bread machine bowl, add 1 3/4 cups French bread flour, 3/4 cup whole wheat flour, 1/2 teaspoon sea salt in one corner, 1 teaspoon instant dry yeast, 1 tablespoon sugar, and 1 tablespoon flaxseeds in another corner. The dry ingredients are now ready.

Pour in the rye malt last. Start with about 220 ml, then gradually add more as needed. Start the bread machine to knead the dough. If the dough seems dry, add more rye malt gradually, about 5 ml at a time, until the dough is slightly dry but forms a ball. Once kneaded, dust the work surface with flour to prevent sticking.

While kneading, add an additional 40-50 ml of rye malt, 5 ml at a time, until the dough is slightly dry but forms a ball. Once kneaded, dust the work surface with flour to prevent sticking.

In the fermentation bowl, add 1 tablespoon of whole wheat flour to prevent sticking. Shape the dough into a ball, cover with plastic wrap or a cloth, and place in a homemade proofing box for the first rise. My proofing box is simple: pour 1.8 liters of hot water into a metal bowl and place it in the oven. The temperature inside is about 104-113°F (40-45°C) with high humidity, perfect for bread fermentation. Let rise for 30 minutes. At room temperature, let rise for about an hour in a warm place.

The dough should double in size. Test by inserting a floured finger into the center; if it doesn't stick, it's ready. Lightly dust the surface with whole wheat flour and gently press the dough to release air for a better second rise.

Remove the dough from the bowl, dust the surface with flour, and shape the dough into a ball. Divide into four equal parts, or more if smaller loaves are desired.

Fold the cut edges inward and shape into a ball. Then, using both hands, shape into an oval or football shape. This shape is traditional for European bread and allows for decorative scoring before baking. Cover with plastic wrap for the second rise in the proofing box for 20 minutes.

The dough should increase by 1.5 times. Remove the hot water and preheat the oven to 410°F (210°C) for 5 minutes.

Before baking, score the surface with a knife or bread blade. Spray the blade with cold water for a clean cut. Dust with 1 tablespoon of whole wheat flour for a rye bread look.

Bake at 410°F (210°C) for 16 minutes. If the color is uneven, bake for an additional 5 minutes. Adjust baking time based on your oven and desired crust color.

The bread should have a beautiful rye bread color, resembling traditional European bread. This bread is easy to make and has a rich malt aroma, perfect for pairing with beer like in Germany. It's simple and delicious, ideal for home baking.