Mixed bread

Name: Mixed bread
Total time: 1440 min
Yield: 18 portions
Ingredients: rye flour, type 1150; wheat flour, type 550; sourdough; sunflower seeds; yeast, fresh; salt; cane sugar

Duration: 24 h

Difficulty: easy

Tags:

alcohol-free lactose-free vegan vegetarian

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!

Ingredients for

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

Total time: 24 h

Note

Our bread/cake recipes are/were usually developed for a special mould. specific mould. If the recipe is to be baked in a different tin mould, the recipe or the number of portions must be adapted accordingly.

20cm loaf tin corresponds to approx. 5 portions

25cm loaf tin corresponds to approx. 10 portions

30cm loaf tin corresponds to approx. 17 portions

Batzen tin corresponds to approx. 7 portions

Mini loaf tin corresponds to approx. 8 portions

The baking time may also need to be adjusted, but cannot be but cannot be converted across the board. As a little help: When the bread/cake looks ready either take a stick test or remove the bread carefully with a baking glove. carefully remove the bread from the tin with a baking glove and tap the bottom of the loaf. of the loaf. If it sounds hollow, the bread is most likely baked through.

Bake the bread

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.

Cover the dough and let it rest overnight in a warm place.

The next day, mix the yeast with a little lukewarm water, add to the dough mixture and leave to rise for 30 minutes.

Add the remaining ingredients, knead into a smooth dough and leave to rest again for 3 hours.

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.

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.

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.