Mixed Bread Without Sourdough

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 1 hr 15 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 250 g wheat flour, type 405
  • 250 g spelled flour
  • 100 g rye flour (whole rain)
  • 450 ml water, lukewarm
  • 2 bag / s dry yeast
  • 2 ½ tablespoon vinegar
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • Fat, for the shape
  • Flour, for the mold
Mixed Bread Without Sourdough
Mixed Bread Without Sourdough

Instructions

  1. Mix all ingredients and add the lukewarm water. Mix the tough dough well with the hand mixer until a uniform mixture is obtained and there is no more flour left on the walls of the bowl. Due to the stickiness of the dough, I advise against kneading by hand.
  2. Grease a bread pan and dust with flour. Pour the dough in and cover with a damp cloth and let rise in a warm place for 30 minutes.
  3. If you want it to go quickly, you can put the dough in the oven without letting it rise. Nevertheless, I would recommend a short rest period of half an hour.
  4. Bake for about 50 minutes at 175 degrees.

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