Half brown bread

This was my most standard, go-to bread in Hungary. Half brown bread contains some rye flour and that's what gives it a slightly darker colour and a bit of a bittersweet taste. It also makes the bread last (fresh) a bit longer compared to white bread. Here in Italy, it seems very difficult to buy rye flour in the supermarkets, but I managed to get some and so I baked this nice loaf of bread to have it with an omlette. I used this recipe but modified it so much for my purposes that only the quantities of the flour and the water remained the same as in the original recipe.

Ingredients:

• 300 ml water
• 25 ml olive oil
  
• 1 1/4 tsp salt (6 g)
  
• 1 tbsp sugar (14 g)
  
• 360 g wheat flour (all purpose / bread / tipo 0 / T55 / Euro 550)
• 70 g whole grain rye flour
• 70 g manitoba flour (or standard wheat flour if you don't have manitoba)
• 15 g fresh yeast 

Settings:

• Program: 6 French Bread
  
• Weight: 750 g
• Crust colour: dark
  

If you try this recipe, please let me know in the comments how your it turned out.