Mixed bread with sourdough

Ingredients for 2 servings:

• 600 g flour (wheat flour), type 405
• 250 g flour (whole wheat flour), type 450 or 550
• 250 g flour (wholemeal rye flour), type 990
• 1 packet of dry yeast
• 1 pack of sourdough extract
• 700 ml water, lukewarm
• 4 tsp salt
• 1 tsp sugar
• 3 tbsp spice mix (bread spice), preferably ground yourself
• n. B. grains of your choice
• possibly oil for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

Stir the dried yeast and sugar into the warm water and let stand briefly. Meanwhile, mix all the flour with the sourdough extract, salt, bread spices, and optionally with the seeds (linseed, pumpkin seeds, sunflower seeds, nuts). Then add the water, yeast, and sugar and knead everything well. Knead for at least 5 minutes, preferably with your hands. This way, the bread will also have a good dose of love (it will taste so much better!). The dough should be nice and smooth, not sticky and not too dry. Add a little flour if it’s too moist. Let the dough rise in a warm place for about 1 hour, until it has doubled in size, then knead again and let it rise again until it has doubled in size. The dough should be kneaded and risen three to four times in total; the more often, the better. The dough can be baked in the following shapes: 2 loaf pans or 1 springform pan or 1 Roman pot (without a lid) or … simply on a baking tray. If the bread is being baked in a pan, grease the pan with a little oil beforehand. Put the dough in and let it rise for a while again, approx. 20 minutes. Then cut a small slit in the top of the dough to prevent it from bursting uncontrollably. Bake the whole thing at 180 degrees Celsius for approx. 65 – 85 minutes. To get a nice crust, put a bowl of water in the oven with the bread. The bread is ready when it is lightly browned and sounds hollow when tapped on the bottom.