Mixed bread
Tags:
alcohol-free
lactose-free
vegan
vegetarian
Description
The perfect mix of rye and wheat flour, sourdough, sunflower seeds, a pinch of salt, sugar and a little yeast - that's what makes this delicious mixed bread. The result is a wonderfully fragrant bread with a moist crumb and a crispy crust. It is perfect for savoury toppings such as cheese, lard and sausage. But it's also great for sweet spreads like jam, nougat cream or honey. This bread is so versatile that you can also serve it very well with salads and soups. Your guests will be thrilled!
Zutaten für
For the dough
450
g
rye flour, type 1150
200
g
wheat flour, type 550
75
g
sourdough
150
g
sunflower seeds
21
g
yeast, fresh
1
Pinch(es)
salt
1
Tablespoon(s)
cane sugar
Preparation
Bake the bread
1
Mix half of the rye flour, half of the wheat flour, all of the sourdough and 350 ml lukewarm water in a bowl until a thick dough is formed.
2
Cover the dough and let it rest overnight in a warm place.
3
The next day, mix the yeast with a little lukewarm water, add to the dough mixture and leave to rise for 30 minutes.
4
Add the remaining ingredients, knead into a smooth dough and leave to rest again for 3 hours.
5
Then shape the dough into a loaf, place it in the tin and leave to rest for 1 hour. Preheat the oven to 250°C top/bottom heat.
6
Put the bread in (spray some water in the oven if necessary) and immediately close the oven door. Reduce the temperature to 180°C and bake the bread for 90 minutes.
7
Then leave to rest in the switched-off oven for 10 minutes, then remove from the tin and leave to cool completely on a rack. Do not cut the bread until it has cooled completely.
Zutaten für
For the dough
450
g
rye flour, type 1150
200
g
wheat flour, type 550
75
g
sourdough
150
g
sunflower seeds
21
g
yeast, fresh
1
Pinch(es)
salt
1
Tablespoon(s)
cane sugar
