Mixed Rye Bread from BBA

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Mixed Rye Bread from BBA

The perfect mixed rye bread from bba recipe with a picture and simple step-by-step instructions.

for the dough

  • Water
  • Whole grain rye flour
  • Farina di grano duro (Italian flour)
  • Turnip tops or honey
  • Olive oil
  • Iodized salt
  • Bread spice mix
  • Dry yeast (organic)
  • Sourdough extract (dried, powdery – available in health food stores)
  1. Baked in my BBA and t r o t z d e m, this mixed rye bread has the rye bread aroma that speaks for itself. Due to the proportion of wheat flour, it is particularly light and airy. In fact, self-baked rye breads are relatively heavy and not that fluffy. As is well known, the property of rye flour can be described as very heavy flour. In my baked mixture, the bread gets a nice crust that tempts you to cut it right away.


  1. Bring water to the boil first – then pour lukewarm (cool down) water into the BBA. Now turnip tops or honey, salt and oil are added one after the other. Sifted and add the two types of flour (rye flour / white flour). Then they fill in the bread spice. Let the BBA start up briefly for about 2 minutes and then stop it again – now to add the yeast and the sourdough extract.
  2. Personally, I now choose an automatic wholemeal program. If you want a crisp crust then program it to dark (I find this too hard, however).
  3. Remove the bread immediately after baking and let it cool down on a rack. After about 10 minutes the first cut is possible – thick butter and just enjoy!

Sweet greetings from “Grandma Spoon” aka Biggi ♥

mixed rye bread from bba

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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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