Mixed Wheat Bread with Sourdough

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.
Category Bread & Co
Portions 1 bread

You need

  • 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.

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