Mixed wheat bread

Ingredients for 1 servings:

• 205 g sourdough (basic sourdough), preferably three-stage sourdough
• 275 g rye flour, 1150
• 960 g wheat flour, 1050
• 30 g yeast
• 25 g salt
• 890 g water, warm
• Oil, for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 10 minutes

Two loaves of bread were baked freely and two were baked in the tin.

Preheat the oven to approximately 225 degrees Celsius and place a metal bowl of water at the bottom of the oven (for steaming – or use another device for steaming). Weigh all ingredients and knead. Knead the dough for approximately 5 minutes. Weigh the dough into four pieces. Shape the dough pieces into rounds and then into oblong shapes. Grease two loaf pans with oil and place two loaves of bread in each pan. Place the other two loaves on a baking sheet lined with parchment paper. The subsequent proofing takes approximately 20 minutes. Moisten the loaves, score them, and place them in the oven. Reduce the temperature to 200 degrees Celsius. The steam can remain in the oven until the end of the baking process. Baking time approximately 35 minutes. After baking, brush the loaves again with a little water. Let the pans cool slightly and then remove the loaves. Tip: If you’re making your own sourdough, please start with a pure sourdough starter (live sourdough bacteria), as home-grown sourdoughs can contain too many foreign bacteria that can spoil the sourdough and thus the bread, or at least impair the flavor. (Butyric acid, etc.)