Manni's mixed wheat bread

Ingredients for 6 servings:

• 400 g rye flour, type 1150, alternatively 997
• 600 g wheat flour, type 550
• 680 ml water, approx. 38 degrees warm
• 42 g yeast, fresh
• 75 g sourdough
• 17 g iodized salt
• 15 g sugar
• 50 g margarine

Instructions

Working time approx. 20 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 55 minutes

Very tasty bread, recipe created by me as a baker!

Knead all ingredients into a dough using a dough mixer. Knead for at least 4-6 minutes to ensure the dough is nice and smooth and has good stickiness. Make sure the dough doesn’t get too soft if you don’t plan on baking it in a pan. Let the dough rise for about 15 minutes, and then shape it into a log. Place the log on a baking sheet lined with parchment paper and spray with water. First, preheat the oven to just 50 degrees Celsius (122 degrees Fahrenheit) and let the dough rise in the oven for about 20-30 minutes, spraying it with water occasionally. When the log has reached the desired volume, remove it from the oven. Preheat the oven to 250 degrees Celsius (480 degrees Fahrenheit), then reduce the temperature to 210 degrees Celsius (425 degrees Fahrenheit) and place the pan with the bread in the oven. Pour 1/4 cup of cold water onto the bottom of the oven and close the oven door. After about 3 minutes, open the door briefly to allow the steam to escape. I personally form the dough into a ball and place it in a floured proving basket. When the dough has risen to the top, I place a baking sheet on top of the proving basket and turn the whole thing so that the dough is now resting on the baking sheet. Leave the basket in place for a while so that the dough loosens and the basket can be removed without sticking. Total baking time: about 50 minutes with fan-assisted oven. Varies depending on the type of oven. If necessary, reduce the temperature to 200 degrees.