Erste Tat nach der Rückkehr aus dem wilden Osten: Brot backen. Und #Joghurt ansetzen.

Das Brot basiert auf einem einfachen #Mischbrot, auch als #Paderborner bekannt. Ich mache diese Variante aber etwas dunkler mit Roggen 1370, setze morgens einen Autolyseteig an (diesmal aus Dinkel 1050) und habe das Rezept erstmals noch um ein #Brühstück aus geröstetem #Altbrot ergänzt. Sehr aromatisch, tolle Krume. Perfekt! 😋

#brot #bread #sauerteig #sourdough

Das Anstellgut steht aufgefrischt im Kühlschrank, das gestern Abend gebackene Weizen-Roggen #Mischbrot mit Sonnenblumen-Kernen habe ich eben angeschnitten. Yummy. #Sauerteig #brotbacken @sauerteig @brotbacken

I prefer to bake #wholeGrain bread. Whole grain bread is tasty, contains important vitamins, fibers, and minerals, and it's also very satiating. Of course I also bake with #sourdough, which helps keeping the bread fresh.

#Mischbrot is probably the most popular kind of bread in Germany. Normally, it's made with a blend of #wheat and #rye, and it's traditionally baked with #sourdough. It has a grey crumb. It's not as soft as wheat bread, and also not as chewy as rye bread.

#Spelt / #dinkel, an ancient kind of wheat, recently became very popular in Germany again. It has a very tasty, nutty flavour.

So as you might guess, one of my favourite breads is *whole grain Dinkel-Mischbrot*. I bake it with a sourdough (consisting of one part of spelt and one part rye, and some starter) at 75% hydration, and two additional parts of spelt and rye in the main dough. The overall hydration is 80%. Because half of the flour is pre-fermented, fermentation & proofing of the main dough is quite fast (only 2-3 hours at room temperature), which makes it a very practical recipe. In this particular bake, I added #olives while shaping the bread. The bread bakes for 20min with lid, and 45 min without lid, at the maximum temperature of my toaster oven (230 °C).

#Brot #bread @teamsauerteig @brotbacken

I prefer to bake #wholeGrain bread. Whole grain bread is tasty, contains important vitamins, fibers, and minerals, and it's also very satiating. Of course I also bake with #sourdough, which helps keeping the bread fresh.

#Mischbrot is probably the most popular kind of bread in Germany. Normally, it's made with a blend of #wheat and #rye, and it's traditionally baked with #sourdough. It has a grey crumb. It's not as soft as wheat bread, and also not as chewy as rye bread.

#Spelt / #dinkel, an ancient kind of wheat, recently became very popular in Germany again. It has a very tasty, nutty flavour.

So as you might guess, one of my favourite breads is *whole grain Dinkel-Mischbrot*. I bake it with a sourdough (consisting of one part of spelt and one part rye, and some starter) at 75% hydration, and two additional parts of spelt and rye in the main dough. The overall hydration is 80%. Because half of the flour is pre-fermented, fermentation & proofing of the main dough is quite fast (only 2-3 hours at room temperature), which makes it a very practical recipe. In this particular bake, I added #olives while shaping the bread. The bread bakes for 20min with lid, and 45 min without lid, at the maximum temperature of my toaster oven (230 °C).

#Brot #bread @teamsauerteig @brotbacken

Mixing all available kinds of flour together for fun. #mischbrot #bread #breadpunk