John Myers
Grain Bread – Mixed Bread with Sourdough
The perfect grain bread – mixed bread with sourdough recipe with a picture and simple step-by-step instructions.
- 180 g Rye flour type 1150
- 150 g Dark wheat flour type 1050
- 220 g Wheat flour type 550
- 150 g Sourdough
- 1 teaspoon Salt
- 1 Teaspoon (level) Ground cumin
- 1 teaspoon Barley malt
- 1 packet Dry yeast
- 300 ml Lukewarm water
- 20 g Pumpkin seeds
- 20 g Sunflower seeds
- 15 g Pine nuts
- Weigh out the types of flour and mix with salt and cumin, make a well in the middle and add the sourdough.
- Dissolve the yeast and barley malt in lukewarm water and leave to rest covered for approx. 10 minutes.
- Knead everything together well and add the grains, put some aside to sprinkle the bread. Knead everything again well and cover with a kitchen towel, let rise for approx. 1 hour in the silicone mold dusted with flour.
- As soon as the dough has roughly doubled in volume, knead again briefly and cover again for approx. 30 minutes.
- Preheat the oven to 160 ° C hot air and place a fireproof bowl filled with water at the bottom of the oven. If you don’t have a silicone bread baking tray, you have to regulate the temperature up to approx. 180-190 ° C
- Cut into the risen dough approx. 1 cm deep after gusto, brush with water and cover with grains.
- This time put in the open silicone bread pan in the oven and bake for approx. 45 minutes. Then remove from the mold and bake upside down for another 10 minutes. As soon as it is ready, let it cool down on a wire rack.
- Bon appetit !!! Bom Apetite !!!
Facebook Comments