Koelkast`s Mixed Wheat Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- Sourdough :
- 250 g rye flour, type 1150
- 250 g malt beer, (room temperature)
- 2 tablespoon sourdough mixture
For the dough:
- 500 g sourdouh, (see above)
- 180 g rye flour, type 1150
- 520 g wheat flour, type 1050
- 25 g salt
- 1 tablespoon oil (e.g. walnut oil)
- 300 ml water
Print Recipe
Pin Recipe Instructions
- Prepare the sourdough the day before and let it ferment for a good 16-18 hours at room temperature. On the actual baking day, the ST should bubble nicely and smell sour. Mine is always ready for higher performance by adding malt beer, so it is recommended if the ST is a little weak, which is the case every now and then with a preferred 1-level tour.
- The next day, put the sourdough, the two types of flour, salt, oil and water in a food processor and knead well. Remove the dough, knead a little more by hand (possibly adding a little flour) and at the same time shape and tighten the ball of dough. Put the end up in a proofing basket sprinkled with coarse flour (alternatively, line a bowl, a sieve with a cheesecloth, flour and put in the blank) and let rise.
- After about 1.5 - 2 hours the dough should have risen nicely, otherwise increase the rising time.
- Preheat the oven to 220 °, pour in the bread, steam and reduce the temperature to 180 °.
- Bake for 1 hour, remove and leave to cool on a draining rack.
- (Attention: these temperatures apply to my bread baking program. With a normal stove, it may be necessary to increase the starting temperature and finish baking at a higher temperature. You can only try it out)
- The malt beer sourdough and the small amount of rye result in a rather soft mixed bread that is very juicy. The crust is crispy but not hard, the crumb is fluffy and tasty. For me one of my favorite breads.
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