Hearty mixed wheat bread without sourdough

Ingredients for 1 servings:

• 150 g whole wheat flour
• 170 ml water, cold
• 6 g fresh yeast
• 160 ml water
• 50 g rye flour type 1150 (rye flour type 1150)
• 300 g wheat flour type 1050 (wheat flour type 1050)
• 10 g salt
• ½ tsp bread spice mix, according to taste

Instructions

Working time approx. 30 minutes; Rest time approx. 14 hours; Cooking/baking time approx. 45 minutes; Total time approx. 15 hours 15 minutes

with little yeast and cold pre-dough

Dissolve the yeast in 170 ml of water and mix with 150 g of wholemeal wheat flour. Cover and refrigerate this pre-dough for approximately 12 to 24 hours (preferably overnight). Let the pre-dough stand at room temperature for 1 hour before further processing, then stir or knead in the remaining ingredients. Let the dough rest for approximately 1/2 hour, then knead or fold again briefly and form a loaf of bread. Let the loaf rise in a proving basket for approximately 1.5 hours, then turn out onto a baking sheet lined with baking paper and score it. In the meantime, preheat the oven to 260°C, ensuring there is plenty of steam, and then place the bread in the oven. After 10 minutes, reduce the temperature to 230°C, and after another 10 minutes, reduce the temperature to 200°C. After another 10 minutes, turn the temperature down to 180°C and bake for about another 15 minutes – so a total baking time of about 45 minutes.