Light mixed bread with a dark crust

Ingredients for 1 servings:

• 550 g wheat flour type 550 or French T 65
• 50 g whole wheat flour or French T 150
• 100 g wholemeal rye flour
• 500 g water, more or less depending on the flour
• 14 g salt
• 2 g yeast
• 1 tsp plum jam, alternatively e.g. Liège syrup
• some starter, approx. 1/2 tsp starter
• Flour for the baking sheet

Instructions

Working time approx. 30 minutes; Rest time approx. 18 hours; Cooking/baking time approx. 40 minutes; Total time approx. 19 hours 10 minutes

Wheat sourdough bread with a portion of wholemeal flour

Make the wheat sourdough the night before. To do this, mix 125g wheat flour, 125g water, and about 1/2 teaspoon of starter. Let it sour overnight until the dough is nicely bubbly. Note: If you make the sourdough in the morning and refrigerate it overnight, it will be even more aromatic. On the morning of baking, pour 300g of water (at a good 60°C) over the two whole-grain flours and mix well. Tip: If you like, you can stir in a little starter as soon as the bowl is lukewarm. For the dough, dissolve 2g of yeast in 75g of cool water. Knead the whole-grain flour dough, sourdough, 425g wheat flour, and 14g salt slowly for five minutes. Add the water and yeast, mix slowly for another two minutes, then faster for three minutes. The time depends on the kneading machine. The dough should stretch out with your hands. Let rest for 20 minutes. Stretch and fold the dough a few times, then let it rise for 45 minutes. Knead gently, shape it into a loaf, and cover and let it rise on a floured baking sheet for about an hour. Score it a few times, then bake in a hot oven at 240°C with steam. Release the steam after 10 minutes. After another 10 minutes, reduce the temperature to about 220°C and bake for about 20 minutes, until the bread is cooked (tap test). Mix the plum jam with water, brush the bread, and return it to the oven. Turn off the oven and remove the bread after about 5 minutes.