Mixed bread

Ingredients for 1 servings:

• 175 g flour (rye flour), type 610
• 175 g flour (rye flour), type 815
• 175 g spelt flour, type 812
• 175 g flour (wheat flour), type 812
• 430 ml water, lukewarm
• 15 g baking malt
• 15 g salt
• 25 g yeast
• 75 g sourdough
• 2 tbsp spice mix for bread (caraway, fennel, coriander, anise, cardamom)
• 1 tbsp sugar

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

with sourdough and yeast

Crumble the yeast, mix with the sugar, and let it dissolve. Sift all the flour and malt into a bowl. Measure the water and add about 50 ml to the dissolved yeast. Make a well in the flour and pour in the yeast-sugar-water mixture. Stir in a little flour to form a “dampball.” Cover the bowl and let it double in volume. Meanwhile, grind the spices. Add up to 1 tablespoon each of the caraway and fennel seeds, and just a pinch of all the other spices. Now add the sourdough starter, salt, the remaining water, and the bread spice to the flour and knead everything with a stand mixer on the lowest speed until a firm dough forms. Cover and let this dough rise for at least 3 hours. Then knead the dough again with your hands on a floured surface. Now preheat the oven to top/bottom heat and maximum temperature. The dough is then placed in a floured baking basket, covered, and left to rise for another 20 minutes. Then, turn it out onto a baking sheet and bake it on the second rack from the bottom. Place a second baking sheet on the floor of the oven and fill it with a cup of water to create the necessary steam. After 10 minutes, open the oven door to allow the steam to escape and reduce the temperature to 200°C. After another 50 minutes, the bread is ready. This yields 1 kg of bread.