November 17th, 2013

Angeschobenes Weizenmischbrot

angeschobenes Weizenmischbrot

I wished that everyone bake his/her favourite bread for my 5. Blog-Birthday. But as Zorra and Melanie >I had to face the fact that I already blogged about my favourite bread! And to bake it once again seemed a little bit borring to me. And so I decided to do something I was think about for already quite some time: I doubled the amount and baked the bread in the wooden baking frame, similar to the Pumpkin Potatoe Bread I baked for World Bread Day.

Due the isolating capacity of the thick wooden frame and other breads, the loaves develop no crust on its sides, while bottom and top get a thick, aromatic and crisp crust due to the long baking time. The crumb is very soft and light with only small holes, so that the honey will stay on my breakfast bread, too. A perfect every day bread that taste good with sweet spreads and hearty cheese. And due to the different kind of baking it taste really a little bit different to the “normal” bread, the flavour has somehow more depth.

So this is my part for my Blog Event. Whoever wants to submit a bread can do so until 30th November! Readers without blog can participate, too! All informations about the Blogevent you can find here.5 Jahre Hefe und mehr - Blogevent mit Gewinnspiel

Wheat Rye Bread

Pâte fermentée angeschobenes Weizenmischbrot (4)

  • 300g flour Type 550
  • 210g Water
  • 6g Salt
  • 2g fresh yeast


  • 200g Water
  • 200g flour Type 550
  • 20g Sourdough


  • Sourdough
  • Pâte fermentée
  • 400g rye flour Type 1150
  • 1100g flour Type 550
  • 875g Water
  • 40g diastaltic Malt (or Honey)
  • 40g Butter
  • 34g Salt
  • 20g fresh yeast

Mix water, flour and starter for the sourdough and ferment for about 12 -16 hours at 25°C.

Mix all ingredients for the Pâte fermentée and proof it for 1 hour at room temperature. Then put the dough into the fridge for 12 hours.

The next morning knead all ingredients 5 min at the slowest speed and 8 min at higher speed until medium gluten development.

Let rise for 1.5 hours.

Divide the dough into four equal pieces and shape them into round loaves. Spread the loaves evenly with oil and place them in an oiled wooden baking frame on a baking tray.

Let them rise for 1.5 hour.

Heat the oven to 250°C. Prior to baking dust the breads with flour and cut the surface crosswise. Place the breads in the oven with steam. Turn the temperature back to 200°C after 10 min and bake the bread for another 80 min.

I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.

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10 Responses t_on Angeschobenes Weizenmischbrot

  1. Susanne83 April 16th, 2017

    Hallo Stefanie,
    Welche Maße hat dein Backrahmen denn? So einen könnte mein Mann mir sicher auch basteln😄
    Liebe Grüße

    1. Stefanie April 16th, 2017

      @Susanne: Der Rahmen ist aus 30 cm langen Buchenholz-Brettern gebaut, die 2 cm dick sind. Inzwischen würde ich aber eher zwei Rahmen von 15x30cm vorziehen, da man dann flexibler ist beim Backen!

  2. Werner August 6th, 2016

    Ich habe im Rezept nach der Backtemperatur zu Beginn gesucht und keine Angabe gefunden. Ich nehme an, es sollen 250°C sein wie beim angeschobenen Kürbisbrot.
    Freundliche Grüße

    1. Stefanie August 7th, 2016

      @Werner: Stimmt, die Temperaturangabe ist im Rezept verschwunden, entschuldige bitte. 250°C stimmt aber und ich trage sie jetzt sofort nach!

    1. Stefanie March 28th, 2014

      @Tanja: Zum Einölen des Holzrahmens nehme ich ein neutrales Pflanzenöl,das auch zum Braten geeignet ist, z.B. Rapsöl.

  3. Pingback: Roundup “5 Jahre Hefe und mehr” | Hefe und mehr

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