Mixed Bread with Sourdough

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 1 min
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 3 tablespoon sourdough
  • 300 g rye flour or fine rye meal
  • 300 ml water
  • 400 g wheat flour or fine wheat meal, possibly more
  • 2 teaspoons salt

Moreover:

  • 200 ml water
  • 2 teaspoons dry yeast
  • 0.5 teaspoon ½ clover
  • possibly pumpkin seeds or sunflower seeds
  • Fat for the shape
  • 3 tablespoons water
Mixed Bread with Sourdough
Mixed Bread with Sourdough

Instructions

  1. 1st phase the day before: Mix the sourdough with 300 g of rye flour (can be whole wheat flour) and 300 ml of water in a glass. Min. 8, better 12 - 15 hours at room temperature (in a medium-sized bowl that is not too wide, rather tall and slim, this makes the sourdough better).
  2. 2nd phase on the baking day: Remove 3 - 5 tablespoons of the pre-dough and store in the screw-top jar in the refrigerator (the sourdough can be kept in the refrigerator for up to 4 weeks and can also be frozen for a few months).
  3. Add to the remaining sourdough: at least 400 g white flour, possibly. 1/2 teaspoon clover, 2 teaspoons salt, possibly 2 teaspoons yeast and 200 ml water. Knead the dough for about 10 minutes (by hand, mixer with dough hook, food processor or bread maker - then use the dough program) until it becomes elastic. The dough is relatively sticky. Cover the bowl well with a lid or leave it in the baking machine.
  4. You have to have a sourdough, which is then used again and again after the first day. I now have a good sourdough that no longer needs yeast. It`s faster with yeast, especially watch the baking machine, which sometimes overflows with yeast dough (because it`s a big bread). Then stir quickly (program) and remove.
  5. Without yeast (the bread will then have a slightly stronger taste): Let rise for approx. 1 1/2 - 2 1/2 hours, stir the dough briefly and fill a greased dish 1/2 - 2/3. Smooth the dough with 3 tablespoons of water and with the help of a tablespoon (there is still a little water in the mold) and score 1 cm deep at the top.
  6. Let rise again (approx. 30 - 60 min.) And bake in the preheated oven (200 ° C) on the grid on the 2nd rack from the bottom for approx. 60 min. (For a large baking pan or 50 min. For 2 small ones ). Take out of the baking pan and let cool down.
  7. The walking time depends a lot on the sourdough, just keep checking back the first time. The dough is very sticky. That`s why I prefer to make the dough in the bread maker (dough program). I don`t like baking in the BBA so much, that`s why I take the dough out for baking (to make it easier, start again with the dough program and stop!).
  8. I bake the bread a little shorter (5 minutes), take it out of the mold and put it briefly in the oven again. It will then be nice and crispy.
  9. I live in New Zealand and they only have toast or soft air bread here. I`ve been using the recipe for years and I always succeed and it tastes like Germany!

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