Fine Wheat Mix Bread

Ingredients

• 550 g whole wheat flour
• 100 g whole rye flour
• 250 g sourdough starter (homemade)
• 2 tsp bread spice mix
• 1.5 tsp salt
• 0.5 tbsp rapeseed oil

Instructions

1. 1.

   Combine 500 g wheat flour, rye flour, sourdough starter, salt and bread spice with 300 ml water in a large mixing bowl. Knead into a firm dough using the dough hooks of a hand mixer or a stand mixer.

2. 2.

   Cover the dough with a kitchen towel and let it rise in a warm place until it has roughly doubled in volume; this takes about 1–2 hours.

3. 3.

   Sift the remaining wheat flour onto a work surface. Place the dough on top and gradually knead in the flour by hand. Shape the dough into a loaf approximately 30 cm long.

4. 4.

   Grease a loaf pan with oil and place the shaped dough inside. Score the surface several times at an angle with a sharp knife and brush with 2 tbsp water. Let it rise again for 1 hour in a preheated oven set to 50 °C (convection: not suitable, gas: lowest setting) that has been turned off.

5. 5.

   Remove the pan from the oven and carefully set it aside so the dough does not collapse. Preheat the oven to 250 °C (convection: not suitable, gas: level 5–6). Place the loaf pan on the second rack from the bottom in the oven, simultaneously placing a heat‑proof vessel with about 250 ml water on the oven floor. After 10 minutes reduce the heat and bake the bread at 200 °C (gas: level 4) for another 40–50 minutes.

6. 6.

   Let the wheat mix bread rest in the pan on a wire rack for 30 minutes. Then carefully remove it from the pan and allow it to cool completely.