Mixed wheat bread

Ingredients for 1 servings:

• 100 g rye flour type 1150
• 100 g water, lukewarm
• ½ tsp rye starter
• 100 g wheat flour type 550
• 100 g water, lukewarm
• ½ tsp rye starter
• 50 g wholemeal rye flour
• 150 g rye flour type 1150
• 200 g water, lukewarm
• 500 g wheat flour type 550
• 190 g water, lukewarm
• 18 g salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Sourdough bread, mild and aromatic

The description is not detailed for the sake of readability. The night before: Mix 100g wheat flour, 100g water, and 1/2 tsp of starter in a bowl. Mix 100g rye flour, 100g water, and 1/2 tsp of starter in a bowl. The next morning (depending on room temperature): Empty the contents of both bowls into the bowl of the kneading machine, stir in 50g wholemeal flour, 150g rye flour, and 200ml lukewarm water. Let rise. Add 500g wheat flour, 190g water, and 18g salt. Knead slowly for a few minutes (Teddy speed 1/3 for about 3 minutes). The dough will be soft but only slightly sticky. Let rise for about 30 minutes in a lukewarm oven. Let it work; I sprinkled wholemeal flour on the countertop. Let rise in a round proving basket. Make 8 concentric cuts. Cut once crosswise between each cut to give the loaf a slightly square shape. Bake with steam for 10 minutes at 250°C (oven with climate cooking and one manual steam burst), or finish baking at 200°C without steam for 30 minutes.