Name: Rustic Farmer's Bread
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 12 Servings
Ingredients: 230 g Whole wheat flour; 230 g Wheat flour type 550; 150 g Whole rye flour; 100 g Sourdough made from rye flour; 1 tsp Bread spice mix, level; 2 tsp Salt; 60 g Flakes 5-grain-; 60 g Sunflower seeds; 0.5 cube Yeast; 650 ml Water

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Cook Time

2 h 15 min

Description

This rustic farmer's bread is an absolute delight for all bread lovers! With a mixture of wheat, rye, and whole wheat flour, as well as a hint of bread spice, it gets its unmistakable taste. The addition of seeds and kernels provides a great texture and makes it particularly filling. I bake this bread regularly and it is always a highlight on the breakfast table or as a side dish for dinner. It can also be frozen and baked again when needed. A really simple recipe that everyone can do!

Ingredients (10 ingredients)

Preparation (6 steps)

Mix dry ingredients

Thermomix® Setting

20 sec/Speed 4

Add 230 g whole wheat flour, 230 g wheat flour type 550, 150 g whole rye flour, 1 level tsp bread spice mix, 2 tsp salt, 60 g 5-grain flakes and 60 g sunflower seeds to the mixing bowl and mix for 20 sec/speed 4.

Crumble and add yeast

Thermomix® Setting

5 min/Kneading speed

Crumble 0.5 cube of yeast into the mixing bowl and add 650 ml water and 100 g sourdough made from rye flour. Knead for 5 min/kneading level.

300

Let the dough rise

Transfer the dough to a bowl and let it rise in a warm place for 1.5 hours.

Knead the dough again

Thermomix® Setting

1 min/Kneading speed

Put the dough back into the mixing bowl and knead for 1 min/kneading level.

Shape the dough and let it rise

Place the dough in a loaf pan (35 cm) and smooth it with wet hands. Let rise for another 10-15 minutes.

Bake bread

Preheat the oven to 230 degrees and place a bowl of hot water on the bottom of the oven. Bake the bread for 10 minutes at 230 degrees top and bottom heat, then 5 minutes at 230 degrees convection and then 40 minutes at 200 degrees top and bottom heat.