Mixed Bread
Mixed bread is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g rye flour (Type 1150)
- 250 g wheat flour (Type 1050)
- 75 g sourdough starter (Reformhaus)
- 0.5 cube fresh yeast (21 g)
- 1 tbsp salt
- 1 tbsp sugar
- flour for dusting
Instructions
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1.
Combine 250 g rye flour and the wheat flour with the sourdough starter and about 350 ml lukewarm water in a large bowl using the dough hooks of a hand mixer. A thick batter should form. Cover it and let rest overnight in a warm place.
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2.
On the next day, dissolve the yeast in 3-4 tbsp lukewarm water and fold it into the dough base. Let stand for about 30 minutes more.
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3.
Add the remaining flour with salt and sugar, knead well, then let rest again for about 3 hours.
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4.
Shape the dough into a loaf and place on a baking sheet lined with parchment paper. Dust with flour, cover, and let rise for another hour.
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5.
Preheat the oven to 250 °C (fan) or 475 °F. Put the loaf in, immediately reduce the temperature to 180 °C (350 °F), and bake for about 1.2 hours. Let it rest in a turned-off oven for ~10 minutes, then remove, cool on a rack, and slice only the next day.
