EN Mixed wheat bread
Ingredients:
| Quantity | Ingredient |
| 100 ml | water |
| 260 g | rye flour Type 1150 |
| 520 g | wheat flour Type 550 |
| 110 g | sourdough |
| 410 ml | water |
| 2 tsp. of | salt |
| 1.5 tbsp. of | sugar beet syrup |
Preparation
Working time: approx. 20 min. Resting time: approx. 50 min. Baking time: approx. 45 min.
Preparation:
Mix the yeast and water and put it aside for approx. 10 minutes. Meanwhile, add the other ingredients to a mixing bowl and knead with the yeast and water for approx. 8 minutes, using the low speed setting of the food processor. Allow the dough to prove for about 15 minutes. Then shape it into an oblong loaf and roll it on a fl our-covered surface. Grease the tin with high-quality oil and then place the dough in the tin immediately, with the top of the dough facing upwards. Once again, put it aside, allowing it to prove in a warm place, and then bake it in a pre-heated oven at 220 °C top/bottom heat (200 °C fan) for approx. 45 minutes.
After baking, remove from the tin while still slightly warm and put aside on a cooling rack, to cool completely.
Please note:
It is important for the tin to „settle in“. This means that, for the fi rst three baking processes, the dough should always be well floured before being put in the tin.
