Rustikales Weizenmischbrot 

This rustic sourdough bread is made using a combination of wheat and rye flour for a unique flavor and texture. Together, both flours create a well rounded bread, ideal for sandwiches or just toasted with a bit of butter and jam.

Tools and Ingredients you'll need: 

-Sourdough starter (you can use unfed sourdough starter straight from the fridge to make the leaven for this bread)  – Water (lukewarm at around 30° C) – Wheat flour (bread flour with a protein content between 12 – 14 %) – Rye flour(light rye flour) – Salt (fine grain sea salt) – Bench scraper (to help shape and handle the dough) – Banneton damit der Teig beim Aufgehen seine Form behält.

Schritt 1 

Make the leaven and let it rise in a warm spot until active, bubbly and doubled in size. 

Schritt 2

Mix the active leaven, water and both flours until a shaggy dough forms. Cover the bowl and let it rest on the counter for about 30 minutes. Then, add the salt and knead it in with wet hands. 

Schritt 3

For the bulk fermentation, let the dough rise in a warm spot for about 4 hours until it looks bubbly and has visibly increased in size (about 50 % increase). 

Schritt 4

After the bulk fermentation, shape the dough into a batard. Place it in an oval proofing basket and let it rise in the fridge overnight. 

Schritt 5

The next morning, bake the bread at 230° C for about 30 - 35 minutes until the crust is browned to your liking. 

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