Mixed Bread

5 from 4 votes
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Rest Time 2 hours
Total Time 3 hours 15 minutes
Course Dinner
Cuisine European
Servings 1 people
Calories 64 kcal


  • 400 g Spelt flour 630
  • 120 g Wheat flour 1050
  • 100 g Spelt flour 1050
  • 130 g Rye flour 997
  • 13 g Yeast fresh
  • 1 tbsp Beet syrup
  • 20 ml Oil
  • 30 g Baking malt
  • 500 ml Lukewarm water
  • 3 teaspoon Salt
  • 1 teaspoon Sourdough powder


  • Put the types of flour in a mixing bowl and make a well. Mix 50 ml of the lukewarm water with the yeast and pour into the well, cover and leave for 10 minutes.
  • Stir the baking malt with 100 ml of the lukewarm water until smooth and add to the mixing bowl, then add all the remaining ingredients to the bowl as well.
  • Knead the ingredients for 5 minutes to form a smooth dough, cover and let rise to at least twice the size. Place the bread dough on a lightly floured surface and fold it several times, then place it in a floured baking basket - if you don't have that, take a large loaf pan or place the bread on a baking sheet lined with baking paper. Cover the loaf and let rise for another 45-60 minutes.
  • Preheat the oven to 250 ° C - I always use convection. Turn the bread out onto a baking tray lined with baking paper and use a sharp knife to score 3 times at the top.
  • Slide the tray onto the lowest rail, squirt water into the oven and close it quickly so that the steam stays in the oven.
  • After 8 minutes, turn the oven down to 200 ° C and continue baking for another 50 - 55 minutes. Take out the bread and tap on the underside. If it sounds hollow, the bread is ready - if the knocking noises sound dull, it takes a few more minutes.


Serving: 100gCalories: 64kcalCarbohydrates: 7.3gProtein: 1.1gFat: 3.3g
Avatar photo

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Frico (cheese-potato Flatbread)

Corned Beef