6-grain mixed bread

  • 150 g 6-grain mix
  • 1/2 cubes (21 g) fresh yeast
  • 1 EL Sugar
  • 300 g dark rye flour (Type 1150)
  • 300 g Whole wheat flour
  • 2 TL Salt
  • 1 EL bread spice
  • 1 pack (150 g) natural sourdough
  • flour
  • Fat and flour
90 minutes
light
1.
Soak the grain mixture in a bowl in cold water so that the grains are covered by about 2 fingers. Cover and leave to soak overnight. Drain well the next day
2.
Mix yeast with sugar until liquid. Mix both types of flour with salt and bread spices in a bowl. Add the sourdough and mixed yeast, pour in 500 ml of lukewarm water. Knead immediately with the dough hook of the hand mixer for at least 5 minutes to form a smooth, soft dough. Add the grains and knead briefly. Cover and let rise in a warm place for approx. 45 minutes.
3.
Grease a loaf tin (30 cm long; 2.3 liters content) and dust with flour. Pour in the dough and smooth it out. Cover and leave in a warm place for another 30 minutes, until the dough has enlarged significantly. Cut into the surface several times with a damp knife and dust with flour
4.
In the preheated oven (electric stove: 225 ° C / convection: 200 ° C / gas: see manufacturer), reduce the heat immediately (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer). Possibly place a small, ovenproof bowl of water on the floor. Approx. Bake for 50 minutes. Let the bread cool down on a wire rack for about 5 minutes. Then carefully turn over and let cool down
5.
Waiting time approx. 1 1/2 hours
1 portion approx:
  • 110 kcal
  • 480 kJ
  • 4 g protein
  • 1 g fat
  • 23 g carbohydrates

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