Simple mixed bread

Ingredients for 1 servings:

• 500 g flour (type 550)
• 250 g rye flour (type 1150)
• 100 g sourdough (wholemeal dry sourdough)
• 20 g salt
• 1 packet of dry yeast or 1/2 cube of fresh yeast
• 1 tsp honey
• 100 ml water, warm for mixing
• 400 ml water, warm

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

simple, with whole-grain dry sourdough

Combine the two flours, the sourdough starter, and the salt. In a measuring jug, mix the honey, dried yeast, and 100 ml of lukewarm water until well dissolved. Add the mixture to the flour and knead using the dough hook of the mixer. Gradually knead the remaining lukewarm water into the dough until smooth. Knead again by hand on the worktop, adding a little more flour if it’s still a bit sticky. Cover the dough and let it rise in a warm place for about 40 minutes. Then knead thoroughly again and let it rise, covered, for another 50-60 minutes. Knead the dough again and shape it into a loaf of bread. Place it on a baking sheet lined with baking paper. Make a small cut all around the bottom third. Cover with a clean kitchen towel, let it rise for at least another 15 minutes, and then preheat the oven to 250°C. Once the oven has reached the right temperature, moisten the bread with water (using a watering can) and place it on the second rack from the bottom. After 10 minutes, reduce the temperature to 190°C and bake for another 45 minutes. Ideally, the bread should split along the horizontal cut surface and remain nice and smooth on top. But apparently, I was too hesitant when cutting, because my loaves always split on top as well—but that wasn’t a big deal.