Whole Wheat Mixed Bread, Kassel Style
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g whole wheat flour
- 400 g wholemeal rye flour
- 700 ml water, lukewarm
- 2 teaspoons salt, (Himalayan salt)
- 2 packs dry yeast
- 1 cup water
- 0.5 ½ cup milk
Print Recipe
Pin Recipe Instructions
- Put the whole wheat flour with whole rye flour, Himalayan salt and dry yeast in a bowl and mix everything with a wooden spoon. Add the lukewarm spring water and knead a dough with the kneading rods of a mixer. Then wet your hands and knead the dough and shape it into a ball. Put the ball of dough back in the bowl and cover the bowl with a clean cloth. Let the dough rise for 30 minutes.
- Moisten your hands again, knead the dough under tension and then form a long loaf. The kneading crease created by the tension kneaded bread should be at the bottom. Place the bread on a parchment-lined baking sheet. Make 4 cross incisions in the bread with a small kitchen knife. Brush the bread generously with spring water with a pastry brush and let rise for another 30 minutes.
- In the meantime, preheat the oven to 200 degrees.
- Bring spring water to a boil in a small saucepan, pour the spring water into a metal bowl and place in a corner of the oven. Slide the baking sheet with the bread into the oven on the second rail from the bottom. Adjust the temperature to 180 degrees and bake the bread for 50 minutes. Then brush the bread with milk and bake for another 10 minutes.
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