Simple Austrian Rye Sourdough Bread - Mischbrot

rye flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour offers a nutty flavor while being more accessible.

sourdough starter

🥗Healthier: commercial yeast

💰Cheaper: none

Commercial yeast speeds up fermentation but alters flavor.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: cumin seeds

Fennel seeds provide a similar flavor profile.

honey

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Maple syrup offers a unique sweetness while being more affordable.

Prepare the sourdough starter the night before by mixing 200 ml warm water, 20 g sourdough starter, and 200 g rye flour. Cover and let sit for 8-12 hours.

The next morning, combine 400 ml warm water and the prepared starter in a bowl.

Add 250 g rye flour, 250 g spelt flour, 100 g plain flour, 12 g salt, 3 g yeast, and the seeds to the bowl.

Mix the ingredients using a rubber paddle in a mixer on low speed for 3-4 minutes until combined.

Let the dough rest for 30 minutes, covered with a cloth or plastic wrap.

Grease a baking dish with butter and transfer the dough into it, spreading it evenly.

Dust the top with rice flour and let it proof in the oven with the light on for about 2 hours.

Preheat the oven to 220°C (428°F).

Bake the bread for 10 minutes, then open the oven to let steam out and bake for another 10 minutes.

Lower the temperature to 180°C (356°F) and bake for an additional 10 minutes.

Turn the bread out onto a tray and bake for 25 more minutes at 180°C (356°F).

Let the bread cool for at least an hour before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens