John Myers
Simple Mixed Bread (without Sourdough)
The perfect simple mixed bread (without sourdough) recipe with a picture and simple step-by-step instructions.
Simple mixed bread (without sourdough)
- 200 g Wheat flour 550
- 200 g Wheat flour 1050
- 200 g Rye flour 1370
- 12 g Fresh yeast
- 440 ml Water cold
- 12 g Salt
- 12 g Honey
- 1 tsp Barley malt extract
- Take a mixing bowl / food processor and first add the various flours, then crumble the fresh yeast. Then pour in the cold water, then salt, honey and, last but not least, the barley malt extract. Now let it knead for about 5 minutes on a slow setting. Then switch to the faster setting for 9 minutes.
- Put the sticky bread dough on a floured work surface and flour, fold and stretch once. Return to a lightly oiled bowl (this will help the proofed dough come out). Cover in a warm place and let REST for 30 minutes.
- Form the bread dough in a baking tin or in a floured proofing basket, cover again in a warm place and this time let RISE for one (1) hour. In the meantime, preheat the oven to 250 degrees top / bottom heat.
- Cut the flour into the bread with a bread knife and carefully turn it into the baking pan or without turning it onto the baking sheet, and put it in the preheated oven. After 10 baking times, open the oven door once and let out the steam. Close again immediately and lower the temperature to 220 degrees and bake for another 35 minutes.
- After the baking time, remove the bread and let it cool down briefly in the pan. Then turn out and let cool down completely.
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