Perfektes Bauern Roggen-Mischbrot mit Sauerteig und Hefe mit vollem Aroma einfach selber gemacht

rye flour

🥗Healthier: spelt flour

💰Cheaper: whole wheat flour

Spelt flour offers a similar nutty flavor with a lighter texture.

buttermilk

🥗Healthier: yogurt

💰Cheaper: milk + vinegar

Yogurt provides a tangy flavor with lower fat.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: anise seeds

Fennel seeds offer a similar flavor profile.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier while vegetable oil is more budget-friendly.

Mix rye flour, all-purpose flour, and salt in a large bowl.

Dissolve yeast and sugar in warm water and let sit until frothy, about 5-10 minutes.

Add the yeast mixture to the flour mixture along with olive oil and vinegar.

Stir until a dough forms, then knead on a floured surface for 8-10 minutes until smooth.

Place the dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1-2 hours.

Preheat the oven to 375°F (190°C).

Punch down the risen dough and shape it into a loaf.

Place the shaped dough in a greased loaf pan and let rise again until puffy, about 30-45 minutes.

Sprinkle the top with cornmeal and slash the surface with a knife.

Bake in the preheated oven for 30-35 minutes until the bread sounds hollow when tapped.

Remove from the oven and let cool on a wire rack before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens