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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


  1. Mix the sourdough into the flour and make a smooth dough from all the ingredients.

  2. Then cover the dough with a kitchen towel and let it rest for about 2 hours until it has doubled in volume.

  3. Knead the dough again briefly and place it in a well-floured proofing basket to rest for another 30 minutes.

  4. In the meantime, preheat the oven to 250°C.

  5. Turn the dough out onto a baking sheet and wet it with some water.

  6. 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.

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