Mixed Bread without Lot of Trimmings

5 from 2 votes
Prep Time 10 mins
Cook Time 50 mins
Rest Time 45 mins
Total Time 1 hr 45 mins
Course Dinner
Cuisine European
Servings 1 people


  • 400 g Wheat flour type 550
  • 100 g Spelt flour type 630
  • 250 g Wholemeal rye flour
  • 1,5 packet Dry yeast or 30 g fresh yeast
  • 3 tsp Painted salt
  • 1 tsp Canceled sugar
  • 520 ml Lukewarm water


  • First, mix all the dry ingredients well in the bowl of the food processor. If you use fresh yeast, dissolve the yeast in lukewarm water and stir well. Now slowly pour in the water with the machine at Knead for 10 minutes on level 2.
  • Set the oven to just under 50 °, cover the bowl and place in the oven for about 30-35 minutes. The batter now almost fills the bowl.
  • Place the dough from the bowl on a floured surface and fold it up several times. about 10 times.
  • Finally, shape the dough a little and place in the greased Römertopf or another ovenproof pot with a lid. Do not water the Roman pot.
  • Close the lid and let it rest for another 10 minutes in the still warm oven. Then turn the temperature up to 240 ° top / bottom heat and bake for 50 minutes with the lid closed. Then remove the lid, spray the bread with a little water and bake without the lid for another 10 minutes.
  • Now let it cool down and then just enjoy. It doesn't have many ingredients, but it tastes lovely. A pleasure with butter and a little fleur de sel or with butter and jam.
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Written by John Myers

Professional Chef with 25 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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