Mixed Bread

First prepare the sourdough for the mixed bread. Mix 100 g rye flour with 80 g lukewarm water and leave it covered at room temperature for 3 days. On the following days, knead once a day with a little water and rye flour.

For the dampfl, knead approx. half of the total rye flour with water and a quantity of starter in the amount of 10% of the quantity of pre-dough flour to a soft dampfl (if, for example, 1000 g rye flour is used, the dampfl contains approx. 400 g and 40 g starter and water).

Let the dampfl stand for about 10 hours (e.g. for one night). Before preparing the main dough, the dough must be removed from it for the next baking (keep it in a sealed container in the refrigerator), if you do not want to make a new dough each time by spontaneous fermentation.

For the main dough, mix steam, remaining flour, remaining water (20 °C-22 °C ), salt and yeast and knead well for 10 minutes. Let the finished part rest in the baking bowl with the lid closed at about 40 °C (dough rest).

Then form pieces of approx. 700 g (round or elongated) and let rest again for 30 minutes (piece proofing).

Bake in a preheated oven (approx. 270 °C) for 5-10 minutes until 240 °C and finish the mixed bread at approx. 200 °C.

Preparation Tip:

Add spices or seeds, seeds such as caraway seeds, flax seeds, etc. to the mixed bread dough as desired.

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