Baking mix for Mumme malt bread

Ingredients for 1 servings:

• 75 g rye flour type 997
• 325 g wheat flour type 550
• 25 g cornstarch
• 75 g rye sourdough, dried
• 2 tsp dry yeast
• 2 ½ tsp salt
• 2 tsp malt extract (Braunschweiger Mumme)
• 660 g water, lukewarm, maybe a little less

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 3 hours 40 minutes

With the traditional drink “Braunschweiger Mumme”, great as a gift with a can of Mumme

To make the baking mix, combine all the dry ingredients. To bake, knead the baking mix with 660g lukewarm water (add carefully, adding a little less if necessary) and the Mumme, stirring until the dough pulls away from the sides of the bowl. Then cover with foil and let it rise in a warm place until it has doubled in size. Knead again and form into a loaf. Cover with foil again and let it rise in a warm place until the loaf has roughly doubled in size. Bake for 10 minutes at 220°C, then bake for a further 60 minutes at 190°C. Finally, bake for a further 10 minutes at 175°C. For the dried sourdough, I first make a completely normal rye sourdough (TA 200). I spread this thinly on a baking tray lined with baking paper and then dry it. I grind the dried sourdough in the grain mill to obtain sourdough powder.