Eat-Yourself-Stupid Bread

Name: Eat-Yourself-Stupid Bread
Prep time: 30 min
Cook time: 970 min
Total time: 1000 min
Ingredients: 400 g Wheat flour Type 550; 200 g Rye flour Type 1150; 100 g Spelt flour Type 630; 50 g Wheat flour Type 1050; 7 g fresh yeast; 1 TL Honey; 520 ml warm water; 15 g Salt

Bread & Rolls

Save recipe

To save recipes, you need a free MixBuch account.

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Cook Time

16 h 40 min

Difficulty

Medium

Prep Time

30 Min

Description

This recipe for "Eat-Yourself-Stupid Bread" is a hearty bread made from various types of flour such as wheat, rye and spelt. The long proofing time ensures a particularly aromatic taste. The bread is ideal as a side dish to savory dishes or simply plain with butter.

Ingredients (8 ingredients)

400 g Wheat flour Type 550
200 g Rye flour Type 1150
100 g Spelt flour Type 630
50 g Wheat flour Type 1050
7 g fresh yeast
1 TL Honey
520 ml warm water
15 g Salt

Preparation (5 steps)

Dissolve yeast

Thermomix® Setting

2 min/99°F/Speed 2 99°F

Put 520 ml of warm water, 1 tsp of honey and 7 g of fresh yeast into the mixing bowl and mix for 2 min./37°C/speed 2. Then let it rest for 10 minutes.

2 min

Knead the dough

Thermomix® Setting

4 min/Kneading speed

Add 400 g wheat flour type 550, 200 g rye flour type 1150, 100 g spelt flour type 630, 50 g wheat flour type 1050 and 15 g salt and knead for 4 min./kneading level to a dough until the dough detaches from the bottom of the bowl.

4 min

Let the dough rise

Place the dough in a bowl and let it rise for about 45 minutes at room temperature. Then stretch and fold and refrigerate for about 12 hours (overnight). Alternatively, the dough can rise at room temperature for about 2-3 hours. With 25 g of yeast, the proofing time is about 1 hour.

Shape and bake the bread

After the proofing time, stretch, fold and shape the dough into a round. Flour the dough and the Ofenmeister and place the loaf inside. Cut, put the lid on and bake for 70 minutes in a cold oven at 230°C (top and bottom heat).