The Last German Bread Recipe You Ever Need (Mischbrot)

rye flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower on the glycemic index.

buttermilk

🥗Healthier: yogurt

💰Cheaper: milk + vinegar

Yogurt provides similar acidity and moisture.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: anise seeds

Fennel seeds offer a similar flavor profile.

Combine 500 grams of bread flour and 250 grams of rye flour in a bowl.

Add 10 grams of salt to the flour mixture.

Measure 325 grams of warm water and add to the flour mixture.

Add 100 grams of sourdough starter to the mixture.

Stir the mixture until it forms a homogeneous dough.

Cover the dough with oil to prevent drying out.

Let the dough rise for approximately 6 hours until doubled in size.

Transfer the dough to a banneton and dust with brown rice flour to prevent sticking.

Shape the dough gently into a ball and place it in the banneton.

Cover the dough and let it rest for 1 hour at room temperature.

Place the dough in the fridge for 2-3 hours before baking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens