Name: Wurziges Mischbrot
Prep time: 30 min
Cook time: 35 min
Total time: 3 h
Yield: 1 loaf
Cuisine: German
Ingredients: 2 cups whole wheat flour; 1 cup rye flour; 1 cup bread flour; 1/2 cup rolled oats; 1/4 cup sunflower seeds; 1/4 cup flaxseeds; 2 1/4 tsp active dry yeast; 1 1/2 tsp salt; 1 1/2 cups warm water; 2 tbsp honey; 2 tbsp olive oil; Cornmeal (for dusting)

Instructions

Start by combining the warm water, honey, and active dry yeast in a large mixing bowl. Allow the mixture to sit for about 5-10 minutes until the yeast becomes foamy.
In a separate bowl, whisk together the whole wheat flour, rye flour, bread flour, rolled oats, sunflower seeds, flaxseeds, and salt.
Gradually add the dry ingredients to the wet mixture, stirring to combine. Continue mixing until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
Once the dough has risen, punch it down gently and shape it into a round or oval loaf. Sprinkle a baking sheet with cornmeal and place the loaf on it. Cover the loaf with a kitchen towel and let it rise again for about 30-45 minutes.
While the dough is rising for the second time, preheat your oven to 400°F (200°C).
Before baking, slash the top of the loaf with a sharp knife to allow for expansion. Bake the bread in the preheated oven for 30-35 minutes, or until the crust is golden brown and sounds hollow when tapped on the bottom.
Once baked, transfer the bread to a wire rack to cool completely before slicing. Enjoy your freshly baked Wurziges Mischbrot with butter, cheese, or your favorite spreads.

Ingredients

Instructions

Nutrition Facts