Altbärli's Mixed Rye Bread

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	2 hrs 30 mins
Course	Baking
Cuisine	European
Servings (Default: 6)

Ingredients

500 g sourdouh / rye sourdouh
600 g rye flour, type R 960
200 g wheat flour, smooth, type 700
100 g spelled flour
2 tablespoon, leveled salt
2 tablespoon., Leveled spice mixture for bread (coriander, fennel, caraway seeds, chopped)
450 ml water, lukewarm

Instructions

Put the types of flour in a bowl and mix, make a well in the middle and pour in the sourdough. Add all ingredients and stir with the dough hook for approx. 8 minutes.
Let rest for 1/2 hour, then knead firmly, put in a proofing basket and cover again for approx. 1.5 hours.
Preheat the oven to 230 °, insert the bread, steam it firmly for the first 1/4 hour, then switch back to 200 ° and bake for 50 minutes.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.