Mischbrot (Mixed Rye and Wheat Bread)
Rustic and full of character, Mischbrot (Mixed Rye and Wheat Bread) is a hearty German classic that strikes the perfect balance between nutty rye and soft wheat flour. This artisan-style loaf is lightly sweetened with molasses, with an optional hint of caraway seeds for a touch of earthy spice. Ideal for bread-making enthusiasts, the recipe combines simple ingredients with straightforward techniques to create a loaf that’s crusty on the outside and tender on the inside. Whether served warm with a pat of butter, alongside a comforting soup, or as the base for a sandwich, this bread is as versatile as it is flavorful. With its chewy texture and wholesome flavor, Mischbrot is a must-try for fans of traditional European breads. Plus, it’s perfect for baking beginners and seasoned bakers alike!
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Ingredients
- 300 grams Rye flour
- 300 grams Bread flour
- 7 grams Active dry yeast
- 400 milliliters Lukewarm water
- 10 grams Salt
- 15 grams Molasses
- 10 grams Caraway seeds (optional)
Directions
Step 1
In a large bowl, combine the rye flour and bread flour. Mix well to ensure both flours are evenly distributed.
Step 2
Dissolve the active dry yeast in lukewarm water and let it sit for about 5 minutes until the mixture becomes frothy.
Step 3
Add the yeast mixture to the flour mix along with the salt, molasses, and caraway seeds (if using).
Step 4
Knead the dough by hand or with a stand mixer fitted with a dough hook for about 10 minutes, until it becomes smooth and elastic.
Step 5
Form the dough into a ball and place it in a lightly oiled bowl, covering it with a damp cloth. Allow it to rise in a warm place for about 1 hour, or until it has doubled in size.
Step 6
Preheat your oven to 220°C (428°F).
Step 7
Punch down the dough and shape it into a round loaf. Place it on a floured baking sheet or in a floured bread basket (banneton) if you have one.
Step 8
Cover the dough loosely and let it rise for another 30 minutes.
Step 9
Score the top of the loaf with a sharp knife to allow for expansion.
Step 10
Bake the bread in the preheated oven for 15 minutes, then reduce the temperature to 200°C (392°F) and bake for an additional 35 minutes, or until the loaf sounds hollow when tapped on the bottom.
Step 11
Remove the bread from the oven and let it cool on a wire rack before slicing. Enjoy your Mischbrot with butter, cheese, or your favorite soup!
Nutrition Facts
| Serving size | (1047.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2194.8 |
| Total Fat 11.1g | 0% |
| Saturated Fat 1.6g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3956.6mg | 0% |
| Total Carbohydrate 477.6g | 0% |
| Dietary Fiber 58.6g | 0% |
| Total Sugars 14.9g | |
| Protein 71.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 218.7mg | 0% |
| Iron 23.6mg | 0% |
| Potassium 2325.1mg | 0% |
Source of Calories