John Myers
Mixed Wheat Bread
The perfect mixed wheat bread recipe with a picture and simple step-by-step instructions.
Mixed wheat bread
- 300 g Wheat flour 1050
- 175 g Rye flour 1150
- 75 g Nature – sourdough
- 0,5 cube Yeast
- 1 tsp Raw cane sugar
- 1 tsp Salt
- 150 g Yogurt (homemade)
- 150 ml Water, lukewarm
- Put both types of flour in a mixing bowl in a food processor. Add the sourdough, half a yeast cube, raw cane sugar, salt, yoghurt and lukewarm water. Process into a smooth dough with a hand mixer or food processor. Knead for about 5 minutes.
- Then shape and cover. Put in a warm place and let rest for 30 minutes. Then knead again and place in a flour bread basket of your choice. Cover again and put again in a warm place. Let rise for another 30 minutes.
- In the meantime, preheat the oven to 240 degrees. When it is preheated, carefully place the bread on the baking tray. Pre-bake for about 10 minutes, then switch down to 190 ° degrees and bake for about 35 minutes to the end. Then place on a wooden board or baking paper so that it can cool down.
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