Whole Grain Bread Super Juicy

5 from 1 vote
Course Dinner
Cuisine European
Servings 4 people
Calories 232 kcal



  • 190 g Rye flour 1150
  • 190 ml Lukewarm water
  • 50 g Yeast

Bread dough

  • 380 g Sourdough
  • 200 g Rye flour 1150
  • 210 g Spelt flour 630
  • 250 ml Lukewarm water
  • 12 g Salt
  • 1 tbsp Bread spice
  • 3 Tablespoon well Sunflower seeds
  • 0,5 tbsp Baking malt
  • 1 Bag / cube possibly Yeast
  • Oatmeal
  • 1 tbsp Butter



  • Sourdough very simple. In my cookbook you can see how to prepare a sourdough. if you have that, take away 50g, that's the starter. Use it and the ingredients above to make 380g of sourdough. This is called feeding the dough.
  • It is best to mix the above ingredients in the evening and leave to rise in a warm place for 12 hours. Take away 50 g of the items and bake for the next one. Put in a glass in the refrigerator. Water as needed, the sourdough should be a little runny, so you can bake in the morning.

After 12 hours

  • Then you have 380 g of sourdough. Then mix all the ingredients for the bread dough (yeast only with very young sourdough), add the sourdough and knead everything well. Add lukewarm water in sips until the dough is sticky but compact. Water is always approx. Depends on the flour.
  • Then knead the dough well in the machine for 5 minutes. Cover and let rise in a bowl in a warm place for 30 minutes.
  • In the meantime, a loaf pan 28-30 cm, grease well. Then line with oatmeal.
  • After 30 minutes, pour the bread dough into the loaf pan without kneading. Put a cloth over the mold, then pull a plastic bag over it. Place in the oven. Let rise for 2 hours without yeast, for those who already have a sourdough. Let rise with yeast for about an hour. Goes faster with yeast.
  • When the dough is over the edge of the loaf pan, preheat the oven to 250c top / bottom heat. Please remove the plastic bag and cloth. Moisten the surface of the dough with wet hands, but do not press. You can also spray the surface and then top with oatmeal.
  • When the oven has reached heat, insert the bread on the lowest rail. And 15 minutes of baking. Spray again.
  • Then after 15 minutes, switch the temperature down to 190c for about 40 minutes. It always depends on the oven.
  • Then take the bread out of the oven, take it out of the mold, and put it in the oven for another 5 minutes on the rack. So without a baking pan.
  • Then let cool down well. Please do not cut warm.
  • You can of course also use walnuts, pumpkin seeds, flax seeds, anything you want. The bread stays really juicy for a long time. try it and enjoy it.
  • One more thing The sourdough in my cookbook is really simple. I think sourdough breads are really delicious. And I no longer need yeast for baking. Have fun copying.


Serving: 100gCalories: 232kcalCarbohydrates: 27.7gProtein: 6.5gFat: 10.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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