Mixed wheat bread with rye

Ingredients for 4 servings:

• 130 g whole wheat flour
• 115 g water
• 0.1 g fresh yeast
• 130 g rye flour type 1370
• 195 g water
• 0.1 g fresh yeast
• 390 g wheat flour type 1050
• 140 g water
• 13 g salt
• 40 g balsamic vinegar
• 6 g fresh yeast

Instructions

Working time approx. 1 hour; Rest time approx. 14 hours; Cooking/baking time approx. 50 minutes; Total time approx. 15 hours 50 minutes

Two pre-doughs make an excellent mixed wheat bread

1. Pre-dough For the first pre-dough, we use 130 g of wholemeal wheat flour, 115 g of water (20 degrees Celsius), and 0.1 g of fresh yeast. 2. Pre-dough For the second pre-dough, we use 130 g of rye flour (type 1370), 195 g of water (20 degrees Celsius), and 0.1 g of fresh yeast. Mix the respective pre-dough ingredients with a spoon or whisk and let them mature for 12-14 hours at room temperature. Main dough For the main dough, we use all of pre-dough 1, all of pre-dough 2, 390 g of wheat flour (type 1050), 140 g of water (45 degrees Celsius), 13 g of salt, 40 g of balsamic vinegar (dark), and 6 g of fresh yeast. Knead all ingredients for five minutes on the lowest speed and another ten minutes on the second speed (dough temperature approximately 27 degrees Celsius). Then let the dough rise for 45 minutes at room temperature. Then, shape the dough into a round loaf. Finally, let the dough rise in a floured proving basket for 90 minutes with the seam facing up. Bake the bread. Before baking, cut the dough three times lengthwise (seamed down). Then bake for a total of 50 minutes at 250 degrees Celsius, reducing to 220 degrees Celsius with steam (release steam after 10 minutes and reduce the temperature).