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
Rye – Wheat Mixed Bread
Rye – Wheat Mixed Bread

Instructions

  1. 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.
  2. Let rise for another hour and then brush with cold water.
  3. 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.
  4. As a delicious variation, you can also add approx. 50 g sunflower seeds and 50 g flax seeds under the dough.
  5. 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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