Mixed Wheat Bread with Sourdough
I already announced this recipe in our latest blogpost and here it is: a bread that you can use sourdough for.-Nicole
- 340 g All Purpose Flour
- 250 g Rye Flour
- 375 g Water
- 12 g Salt
- 50-70 g Sourdough (approx. 1 tbsp)
Here’s how to do it
- Put the water in a bowl and dissolve the salt in it.
- Add in both flours and the sourdough.
- Knead everything by hand or with a kneading machine until it forms a uniform mass.If your dough is very sticky, add some more flour.
- Now cover your bowl with a moist cloth. This will protect the dough from drying out. Let it rise for about 24 hours in a warm place.After 2-3 hours and after 6-8 hours, knead the dough well once more.
- Once the 24 hours are up, transfer the dough to a floured surface and shape it into a ball. Take the outer edge of your dough and fold it to the opposite side. Do this on all sides until you have a nice ball. Be careful not to knead all the air out of the dough though.!Now coat your dough once again with flour and place it in a bowl or proofing basket lined with a floured cloth. The smooth side up, the folded side down.Let it rise again in a warm place for about 1-2 hours.
- During this time, put your pot in the oven to preheat at 250 °C. You can also use 2 baking trays. 1 at the bottom, on which your bread will go, and one on top. Preheat both trays together.
- Put your dough on a piece of baking paper, carve a pattern with a sharp knife and lift it carefully into your pot or onto your baking tray.
- Now bake your bread for a total of about 45 minutes at 230 °C. First for 30 minutes with a lid. Then another 15 minutes without.
- Take your finished bread out of the pot or the oven. When you tap on the bottom, it should sound a little hollow.
- Place your bread on a rack to cool.