Heart-Healthy Mischbrot (Mixed Rye and Wheat Bread)
Discover the wholesome goodness of Heart-Healthy Mischbrot, a delectable mixed rye and wheat bread that's as nutritious as it is satisfying! This traditional German-inspired loaf combines fiber-rich rye flour and hearty whole wheat flour for a rustic, earthy flavor and dense yet tender crumb. Enhanced with sunflower seeds, flaxseeds, and a touch of rolled oats, this bread offers a boost of heart-healthy nutrients and irresistible texture. Sweetened naturally with a hint of honey and enriched with olive oil, this yeast-raised bread is a guilt-free option that's perfect for breakfast, sandwiches, or a cozy side to soups and salads. With its golden crust and simple ingredients, this mixed-grain bread is a delicious way to elevate your baking game while prioritizing health. Perfect for those seeking homemade, nutritious bread recipes, this Mischbrot is sure to become a staple in your kitchen!
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Ingredients
- 250 g rye flour
- 250 g whole wheat flour
- 350 ml warm water
- 7 g active dry yeast
- 10 g salt
- 1 tbsp honey
- 1 tbsp olive oil
- 50 g sunflower seeds
- 20 g flaxseeds
- 20 g rolled oats
Directions
Step 1
In a large bowl, combine the rye flour and whole wheat flour. Mix well to evenly distribute the flours.
Step 2
In a separate small bowl, mix warm water, active dry yeast, and honey. Let it sit for about 10 minutes until the mixture becomes frothy, indicating the yeast is activated.
Step 3
Add the salt to the flour mixture and stir. Make a well in the center.
Step 4
Pour the yeast mixture, along with olive oil, into the well of dry ingredients. Mix with a wooden spoon until a rough dough forms.
Step 5
Add sunflower seeds, flaxseeds, and rolled oats to the dough. Knead the dough in the bowl for about 5-7 minutes until all ingredients are well incorporated and the dough becomes smooth.
Step 6
Lightly oil another large bowl and place the dough inside, turning once to coat the top with oil. Cover the bowl with a damp cloth and let it rise in a warm place for about 1.5 hours, or until doubled in size.
Step 7
Preheat your oven to 220°C (428°F). Place a baking stone or baking sheet in the oven to heat.
Step 8
Once the dough has risen, deflate it gently and shape it into a round loaf. Dust the baking parchment with a bit of flour and place the dough on it. Cover and let it rest for 20 minutes.
Step 9
With a sharp knife, make a couple of shallow slashes on the top of the loaf to allow it to expand while baking.
Step 10
Transfer the dough on the parchment paper onto the preheated stone or baking sheet and bake in the oven for 35 minutes until the bread is golden brown and produces a hollow sound when tapped on the bottom.
Step 11
Remove the bread from the oven and let it cool on a wire rack. Slice and serve after it has cooled fully to ensure the best texture.
Nutrition Facts
| Serving size | (997.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2375.2 |
| Total Fat 57.8g | 0% |
| Saturated Fat 7.2g | 0% |
| Polyunsaturated Fat 17.8g | |
| Cholesterol 0mg | 0% |
| Sodium 3964.0mg | 0% |
| Total Carbohydrate 424.8g | 0% |
| Dietary Fiber 82.8g | 0% |
| Total Sugars 22.5g | |
| Protein 78.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 246.4mg | 0% |
| Iron 20.6mg | 0% |
| Potassium 3118.4mg | 0% |
Source of Calories