Own bread creation between white bread and eight-grain bread

Ingredients for 1 servings:

• 400 g wheat flour, type 550
• 100 g flour (8-grain)
• 2 tsp yeast
• 300 ml water
• 2 tsp salt

Instructions

Working time approx. 2 hours 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 5 hours 45 minutes

The variable bread recipe

My eight-grain blend consists of wheat, rye, millet, sesame, linseed, oats, spelt, and barley. So, you take a standard eight-grain blend and 550 or 405 wheat flour. You put the flours in a bowl, along with the salt, yeast, and water. Depending on the availability of an automatic bread maker, I either let the dough knead using the kneading program (1.5-2.5 hour program) or knead it myself. For self-kneading: After mixing the ingredients, cover and let it rest for half an hour. Then knead for 15 minutes, then let it rest for another 30 minutes. Repeat this 15-30 minute kneading process 3-4 times, depending on your time and preference. The basic rule is: well-kneaded dough tastes better and often makes the difference between a bread from an assembly line and one made by a baker or home baker. Finally, knead the dough thoroughly again and shape it into the desired shape, e.g., a ball, a stollen, or a loaf, and let it rise for another 15-20 minutes before baking. I use parchment paper as a base. Meanwhile, preheat the oven to 200°C and then bake the bread. Time: About 1-1.5 hours, depending on the desired crust. I personally do the “spoon test.” After about 1 hour, I tap the bottom of the bread with a tablespoon and stop baking when the same sound is heard all over the bottom. I don’t have a set baking time. Important: Since flour types vary somewhat in quality, you may need to carefully add a little water until the dough reaches the right consistency. I prefer the dough to be soft enough that it just barely comes away from your hand. The more water, the better the yeast will rise. If there’s too much, the dough will become sticky and stick to your hand. In this case, carefully add wheat flour spoon by spoon and knead thoroughly until the consistency is right.