Mixed Bread

Summary

Prep Time	10 mins
Cook Time	1 hr
Total Time	22 hrs 40 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Sourdough :
250 g rye flour, type 1150
250 g water
25 g items to be set

For the dough:

Instructions

First make the sourdough. I am doing the following 3-step tour:
Mix 25g of pretzel, 25g of water and 25g of rye flour and let stand at approx. 25 ° C for 5 hours.
Then add 100g water and 100g rye flour, stir and let stand at approx. 21 ° C for 12 hours.
Then add 125g water and 125g rye flour, stir and let stand at approx. 35 ° C for 3 hours.
Take away 25g of the sourdough that is then ready as a topping item for the next time and use the 500g.
Mix the sourdough with the water, then add the salt and stir.
Mix the flours a little, add to the sourdough and knead with the food processor for about 5 minutes. Cover and let rest for 30 minutes.
Knead again, shape and place in a floured proofing basket. Let rise for about 2 hours. Place on a floured or parchment-lined baking sheet and cut several times.
Place in the oven preheated to 250 ° C top / bottom heat. Use the flower sprayer to spray (steam) the oven several times. Bake for 10 minutes at 250 ° C, then reduce the temperature to 220 ° C and bake for another 15 minutes. Reduce the temperature to 180 ° C and bake for another 35-40 minutes.

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