📝 About This Recipe
Mischbrot is the quintessential 'everyday' loaf found in bakeries across Germany, beloved for its perfect balance of hearty rye and soft wheat. This classic 'Graubrot' (gray bread) features a crackly, floured crust and a moist, elastic crumb that stays fresh for days. By blending a tangy rye sourdough starter with a touch of yeast, we achieve a complex, earthy flavor profile that is the hallmark of authentic German bread culture.
🥗 Ingredients
The Sourdough Starter (Sauerteig)
- 25 grams Active Rye Sourdough Starter (mature and bubbly)
- 200 grams Whole Grain Rye Flour (Type 1150) (fine ground)
- 200 ml Water (lukewarm, approx. 85°F)
The Main Dough (Hauptteig)
- 400 grams All-purpose Sourdough Starter (the entire mixture from the section above)
- 300 grams Bread Flour (Type 812 or 1050) (high protein content)
- 100 grams Rye Flour (Type 1150) (medium rye)
- 220 ml Water (warm, approx. 95°F)
- 15 grams Fine Sea Salt (do not use iodized salt)
- 5 grams Active Dry Yeast (optional, for a more reliable rise)
- 1 teaspoon Honey or Barley Malt Syrup (to feed the yeast and aid browning)
- 1 teaspoon Bread Spice (Brotgewürz) (optional: mix of ground caraway, fennel, coriander, and anise)
For Baking
- 2 tablespoons Rye Flour (for dusting the proofing basket)
- 1/2 cup Water (for creating steam in the oven)
👨🍳 Instructions
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1
Prepare the sourdough (Sauerteig) 12-16 hours before you plan to bake. In a glass bowl, mix the 25g starter, 200g rye flour, and 200ml lukewarm water until smooth. Cover loosely and let sit at room temperature (around 70°F) overnight.
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2
In a small cup, dissolve the yeast and honey in the 220ml of warm water. Let it sit for 5-10 minutes until it becomes slightly foamy.
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3
In a large mixing bowl or the bowl of a stand mixer, combine the matured sourdough starter, the yeast mixture, the bread flour, the remaining rye flour, salt, and bread spices.
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4
Using the dough hook attachment on low speed, mix the ingredients for 3 minutes until a shaggy dough forms. Increase to medium speed and knead for 5-7 minutes. The dough will be stickier than pure wheat dough due to the rye content; do not add too much extra flour.
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5
Transfer the dough to a lightly oiled bowl. Cover with a damp cloth and let it rise in a warm, draft-free spot for about 60-90 minutes, or until it has increased in volume by about 50%.
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6
Gently turn the dough out onto a well-floured surface. Dust your hands with rye flour. Fold the edges of the dough toward the center to create tension, shaping it into a smooth round or oval loaf (Laib).
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7
Generously flour a proofing basket (Gärkörbchen) or a bowl lined with a floured linen towel. Place the dough upside down (seam side up) into the basket.
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8
Allow the loaf to proof for another 45-60 minutes. It should show visible expansion and small cracks may begin to appear on the surface.
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9
While the bread proofs, preheat your oven to 475°F (245°C). Place a baking stone or an inverted baking sheet on the middle rack, and an empty broiler pan on the bottom rack.
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10
Carefully tip the proofed loaf out of the basket onto a piece of parchment paper. Score the top of the bread with a sharp blade or knife in a cross pattern or three diagonal slashes.
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11
Slide the bread (with the parchment) onto the hot baking stone. Pour the 1/2 cup of water into the bottom broiler pan to create a burst of steam, then quickly close the oven door.
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12
Bake at 475°F for 10 minutes, then reduce the oven temperature to 400°F (200°C). Continue baking for another 35-40 minutes.
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13
The Mischbrot is done when the crust is a deep chestnut brown and the bottom sounds hollow when tapped. The internal temperature should reach 200-205°F (93-96°C).
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14
Transfer the loaf to a wire rack. Resistance is key: let the bread cool completely (at least 2-3 hours) before slicing. This allows the rye starches to set and prevents a gummy texture.
💡 Chef's Tips
Rye dough is naturally sticky; use wet hands or floured surfaces rather than over-kneading. If you don't have a proofing basket, a colander lined with a heavily floured tea towel works perfectly. For a shinier crust, lightly spray the loaf with water immediately after taking it out of the oven. Store the bread in a paper bag or a wooden bread box; avoid plastic, which softens the beautiful crust. If your sourdough is very young, the optional commercial yeast ensures the heavy rye flour lifts properly.
🍽️ Serving Suggestions
Serve thick slices with high-quality salted German butter and a sprinkle of chives. Pair with a platter of Black Forest ham, Emmental cheese, and spicy mustard for an authentic 'Abendbrot'. Excellent as a base for open-faced smoked salmon sandwiches with horseradish cream. Toasts beautifully the next day to accompany a hearty bowl of Goulash or Lentil Soup. Enjoy with a cold German Lager or a crisp Hefeweizen.