Hearty Mixed Wheat Bread Without Sourdough

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	45 mins
Total Time	15 hrs 15 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

150 g whole wheat flour
170 ml water, cold
6 g fresh yeast
160 ml water
50 g rye flour type 11 (rye flour type 11)
300 g wheat flour type 1050 (wheat flour type 1050)
10 g salt
0.5 teaspoon ½ bread spice mix, depending on your taste

Hearty Mixed Wheat Bread Without Sourdough

Instructions

Dissolve the yeast in the 170 ml water and mix with 150 g whole wheat flour. Cover this pre-dough and place it in the refrigerator for about 12 to 24 hours (preferably overnight). Let the pre-dough stand for 1 hour at room temperature before further processing and then stir in or knead in the remaining ingredients. Let the dough rest for about 1/2 hour, then knead or fold again briefly and form a loaf of bread from it. Let it rise in a proving basket for about 1.5 hours, then turn it out onto a baking sheet lined with baking paper and cut into it. In the meantime, heat the oven to 260 ° C, make sure that there is steam and then pour in the bread. After 10 minutes, lower the temperature to 230 ° C and switch it down to 200 ° C after a further 10 minutes. After another 10 minutes, turn it down to 180 ° C and bake for about another 15 minutes - a total of about 45 minutes baking time.

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.