Mixed Bread

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.