Mischbrot is the German word for bread made with mixed grains.
This recipe is very forgiving and yields a very soft bread with a strong crust that stays tasty for at least four days if it lasts that long.
| Prep Time | 55 minutes |
| Cook Time | 25 minutes |
| Passive Time | 2 hours |
| Servings |
loaf
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Ingredients
- 500 gr Strong white bread flour
- 250 gr Rye flour
- 100 gr Sourdough
- 4 tsp Salt
- 2 tsp Dried yeast (or 22gr fresh yeast)
- 1 tbsp Honey
- 100 ml Tepid water
- 400 ml Tepid water
Ingredients
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Instructions
- Mix the flour, the sourdough and the salt together.
- In a seperate bowl, mix honey, yeast and 100ml tepid water and add this mix to the flour. Use the electric mixer and add the other 40ml bit by bit until you get a soft dough.
- Let the dough rest for 40 minutes in a warm place.
- Mix the dough once again in the electric mixer for 5 minutes and let the dough rest for another 50 to 60 minutes in a warm place.
- Mix the dough once again for 3 minutes, then form it into a loaf on a baking tray or use a large oval brad mold. Cut into the dough with a sharp knife (slashing) all the way the round in the lower third of the loaf, cover with a cloth and let it rise for another 15 minutes.
- Preheat the oven to 250C
- Before putting the loaf in the oven, brush your loaf with water and bake for 10 minutes. (Slide your baking tray in at the bottom of the oven)
- After 10 minutes, reduce temperature to 190C and bake for another 45 minutes.
- Let the bread cool down on a wire rack for at least 1 hour before cutting.
Recipe Notes
Ideally, your loaf should open up on the side (where it was slashed) and smooth on top, however, it's not a problem if it opens on top, but it will change the look of the bread.
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