Mixed Bread, Grandma’s Style
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 800 g flour, type 1150
- 200 g flour, type 550
- 1 teaspoon, leveled sugar
- 1 cube yeast
- 1 tablespoon, leveled salt
- 800 ml water, lukewarm
Print Recipe
Pin Recipe Instructions
- Sieve both types of flour, mix with sugar and salt. I crumble the yeast evenly without dissolving it. Then add the lukewarm water. Mix the mixture carefully and use the kneading device of the hand mixer for 5 minutes on level 1 to form a smooth dough. Put the dough in a bowl and place for about 1 1/2 hours, covered and without draft, in the warmest possible place.
- The dough must be at least twice as high.
- Put the bread dough in the oven either with the mold or hand-formed. Bake in the electric oven for about 1 hour at 200 °.
- The bread is ready when it comes off the edge of the mold or is nice and brown. I still test the bread with a wooden stick at the end of the baking time. If the wooden stick stays dry, the bread is baked through on the inside.
- Tip:
- A container with water in the stove provides moisture in the interior of the stove. I always fill the baking sheet 3/4 with water and place it on the first rail of the stove.
- Cut the bread crosswise 3-4 times before baking. Brush the surface with water before and after baking.
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