Rustic Farmhouse Bread
- 1kg Heimatsmühle Wholegrain Wheat Flour
- 150g Heimatsmühle Type 1150 Rye Flour
- 30g sourdough
- 15g yeast
- 20-22g salt
- ca.750ml water
- 1 EL Heimatsmühle bread spice
Mix the sourdough into the flour and make a smooth dough from all the ingredients.
Then cover the dough with a kitchen towel and let it rest for about 2 hours until it has doubled in volume.
Knead the dough again briefly and place it in a well-floured proofing basket to rest for another 30 minutes.
In the meantime, preheat the oven to 250°C.
Turn the dough out onto a baking sheet and wet it with some water.
Then put it in the oven and carefully pour ½ cup of water onto the bottom of the oven. After 15 minutes, set the oven to 200°C and bake for another 35 minutes.
Our tip: Roast 70g of sunflower or pumpkin seeds and deglaze with water, pour through a sieve, and add to the dough. This is how you get delicious grain bread.