Mixed Bread with Grains
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 g wheat flour, type 550
- 400 g rye flour, type 997
- 19 g salt
- 20 g sourdouh (wholemeal sourdouh), dried
- 4 handfuls seeds, mixed, e.g., Flax seeds, sesame seeds, pumpkin seeds, sunflower seeds, nuts
- 1 cube yeast
- 700 g water, lukewarm
Print Recipe
Pin Recipe Instructions
- A food processor makes sense for this dough.
- Mix the dry ingredients in a large mixing bowl. Dissolve the yeast in lukewarm water and pour into the mixing bowl in one go. Knead the dough in the food processor for 5 minutes, then cover and let rise for about 50 minutes. The dough must be visibly bigger.
- Flour a proofing basket. Knead the dough briefly again on the worktop, then place in the proofing basket and cover.
- Preheat the oven to 250 degrees top / bottom heat. As soon as the oven is hot, tip the bread dough onto a tray and slide it into the hot oven on the lower rail. Pour a cup of water on the bottom of the stove - be careful, hot steam! - and close the oven door immediately. Bake for 15 minutes at 250 degrees, then turn down to 200 degrees and bake for another 45 minutes.
- Let cool on a wire rack. I always freeze the bread in portions.
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