Fail-safe Mixed Bread Based on Yeast
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g wheat flour, type 405
- 250 g spelled flour
- 250 g whole wheat flour
- 250 g rye flour, type 1150
- 2 bag / s dry yeast
- 6 teaspoons, leveled salt
- 1 teaspoon, heaped sugar
- 1 ½ teaspoon bread spice mix
- 2 cups buttermilk, 500 ml each
- 2 tablespoon apple cider vinegar
- Flax seeds, sesame seeds, pumpkin or sunflower seeds, roasted onions, etc.
Print Recipe
Pin Recipe Instructions
- Weigh out the different types of flour and place in a tall bowl, mix in dry yeast, spices and, if desired, seeds / grains.
- Warm the buttermilk to hand temperature, add the vinegar to the flour mixture and stir thoroughly with a hand mixer (dough hook) or the food processor, all ingredients must be incorporated.
- Let the dough rise in a warm place (I do this in the oven at around 40 ° C) for 30 minutes. Thoroughly flour in 2 elongated proofing baskets / bread molds, add the dough and let rise for another 30 minutes.
- Heat the oven to 200 ° C, turn the loaves out of the mold onto a baking sheet lined with baking paper, carefully cut three times with a saw knife and bake on the middle rail for 60 minutes. For a crispy bread crust, place a metal bowl with enough hot water in the oven during the baking process.
- Take the bread out of the oven and let it cool down.
- If only 1 bread is to be baked, only use half of the ingredients. But to save time and energy, I always bake 2 loaves of bread and freeze too much if necessary.
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