Rye – Wheat Mixed Bread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 350 g flour (wholemeal rye flour)
- 350 g flour (wheat flour), type 405
- 500 g douh (sourdouh made from wholemeal rye flour)
- 20 g salt
- 300 ml water
- 0.5 ½ cube yeast, fresh
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in lukewarm water and knead with all the other ingredients to form a dough. Let the dough rise for half an hour, then shape it into any shape. Cut the loaf in lengthways and cross sections approx. 0.5 cm deep.
- Let rise for another hour and then brush with cold water.
- Then bake for about 45-50 minutes at 190 degrees C top and bottom heat and leave to stand for about 10 minutes in the switched off oven, then let cool on a wire rack.
- As a delicious variation, you can also add approx. 50 g sunflower seeds and 50 g flax seeds under the dough.
- If you have well ripened sourdough and process it, the bread will rise without the yeast! However, the time it takes for the dough to rise increases by some time.
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