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
Hearty Mixed Wheat Bread Without Sourdough

Instructions

  1. 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.

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