German Rye & Spelt Bread
Germany is known for its bread, with over 300 different varieties reflecting the country's rich culinary heritage. One of these varieties is the traditional Mischbrot, which means "mixed bread" as it is made from different types of flour and either yeast or sourdough. In this recipe, we will create a yeast bread using rye, spelt, and wheat flours. The addition of spelt grains not only gives the bread a wonderful texture but also enhances its nutty flavor. This Mischbrot is easy to prepare and requires minimal effort. This recipe is from my favorite bread master Lutz Geissler which can be found in his book Brot Backen in Perfection mit Hefe.
Ingredients
400g all purpose flour
90g rye flour
12g salt
405g water
5g fresh yeast *
Optional: Spelt Grain **
Make sure to use white spelt flour. This is different from regular spelt flour. I attached a link for you to see which flour I order. I also like to buy white spelt flour from Lancaster, but this Amazon brand is great, and when I can’t make it to Lancaster, this is my go-to. Purity Foods VitaSpelt Non-GMO White Unbleached Spelt Flour 25 lb bag
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Instructions
Disolve the Yeast: In a small bowl, combine warm water, and yeast. Stir gently until disolved.
Mix the Dough: In a spacious mixing bowl, blend all the ingredients together. Use a dough hook to knead the mixture until it forms a cohesive dough. Kneading may take longer when using rye flour; for reference, mine required approximately 7 minutes. The dough should remain sticky but should detach from the bowl without leaving behind any residue.
Rise& Fold: Add the dough into an airtight container and over a period of 24 hours, stretch and fold it about 6-8 times. This is done by pulling one side and folding it over, repeating on all sides until it almost forms a ball shape. See video below.
Shape the Loaf: After 24 hours, fold your dough one last time (this will be your 8th time). Take a bowl or a round proofing basket, line it with a cotton cloth or a baker's proofing cloth, and generously flour the cloth. Then place the folded bread into the lined bowl or basket. Be sure that the top side is facing down in the basket, which means that the folded side of the bread is facing down, giving you a smooth surface. Make sure not to press too hard, but rather to proceed gently so you don’t release the air you’ve worked into the dough.
Final Rise: Cover your dough with another cloth, and let it rise for another hour.
Preheat the Oven: While the dough is proofing, heat your oven to 480°F with a Dutch oven inside.
Bake the Bread: After your dough has proofed for 1 hour, place a sheet of parchment paper over your bowl or basket and carefully invert it so the bread rests on the parchment. Hold the paper by the edges and swiftly transfer it into your dutch oven, ensuring the lid remains on. Set the dutch oven back in the oven and reduce the temperature to 446°F. After 30 minutes of baking, take off the lid and let it bake for an additional 10-15 minutes. Your bread should be ready in about 40-45 minutes. To check for doneness, tap the bottom of the bread; it should produce a hollow sound.
Cool and Serve: Remove from the oven and transfer the bread to a wire rack to cool completely. Slice and enjoy your homemade German Mischbrot!
*You can use dry yeast as a substitute, but I have only prepared this recipe using fresh yeast, which is available in the dairy section of grocery stores.
**If you’re looking for an extra touch, you can cook 200g of spelt or rye grains with 400g of water for about 30-40 minutes, ensuring it doesn’t burn on the bottom. All the water needs to be absorbed. Once cooled, simply mix the grains into your other ingredients. This addition provides an extra crunch and texture, helping to keep your bread moist for several days.
