Mixed Wheat Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 3 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g wheat flour, type 505
- 150 g rye flour, (whole rain)
- 400 ml buttermilk
- 15 g salt
- 1 cube yeast, fresh
- Water, lukewarm
Print Recipe
Pin Recipe Instructions
- Dissolve the fresh yeast in a little lukewarm water, mix with wheat flour and let rise. If the small pre-dough forms bubbles, it is processed into a yeast dough with the remaining flour, the salt and the lukewarm buttermilk. The dough shouldn`t be too firm, but it shouldn`t stick to your hands either.
- If the dough shows visible cracks, it can be processed further. To do this, it is kneaded well again. If you want, you can also add grains. The dough should feel nice and smooth. Then it comes in a loaf pan, about 30cm, or it is placed on a baking sheet. Let stand again until cracks appear.
- In the still cold oven, I put boiling water on a baking sheet.
- I sprinkle flour or grains on the bread as desired.
- Preheating: Top and bottom heat for 10 minutes at 200 °
- Baking: with top and bottom heat 10 minutes at 200 °, remaining time at approx. 180 ° - a total of 50-55 minutes
- Immediately remove from the tin or tray after baking and allow to cool.
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