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Altbärlis mixed rye bread

updated

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Ingredients for 6 servings:

  • 500 g sourdough / rye sourdough
  • 600 g rye flour, type R 960
  • 200 g plain wheat flour type 700
  • 100 g spelt flour
  • 2 tbsp, leveled salt
  • 2 tbsp, leveled spice mix for bread (coriander, fennel, caraway, ground)
  • 450 ml water, lukewarm

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Rye flour-wheat flour-spelt flour

Combine the flours in a bowl and mix, make a well in the center, and pour in the sourdough. Add all ingredients and mix with a dough hook for about 8 minutes. Let rest for 1/2 hour, then knead firmly. Transfer to a proving basket and cover and let rise for another 1.5 hours. Preheat oven to 230°C, place the bread in the bowl, steam it thoroughly for the first 1/4 hour, then reduce the heat to 200°C and bake for another 50 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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