My Mischbrot (Sourdough Rye Bread)

One of my passions is making Sourdough bread(s); my husband says that during the winter months our house stays nice and cozy because our oven seems to be always set at 450 degrees Fahrenheit.

Well, I can’t help myself. How can something with so few ingredients be so good and still provide almost endless possibilities. That’s the thing about Sourdough; a little change to the flour(s), hydration level or fermentation times will produce very different flavour and textures.

This Sourdough recipe is for a Mischbrot (Mixed Bread) or sometimes called a Graubrot (Grey Bread), an everyday German bread made with a mixture of wheat and rye flours (60/40 in this case) with a dab of molasses. The rich nutty flavour, crusty exterior and soft open crumb is a family favourite – an absolute home run.

A delicious bread that pairs well with egg salad, grilled cheese or smoked meat sandwiches and is a nice addition to a charcuterie board. I just love it plain or toasted…..

Like any Sourdough bread, the most important ingredient is a healthy and active Sourdough Starter to make Levain. If you don’t have a Starter, see instruction here.

I prepare this bread during the day, cold ferment overnight and bake mid morning. Holy cow it’s warm in here!

Enjoy……………..

 The Tools I use (use what works for you)

• Dutch Oven
• Digital scale
• A medium sized bowl or banneton for dough support and form. I use a bowl to form a “Boule” but an oval or loaf shape works too.
• Bench Scraper
• Silicone mixing spatula
• Mixing bowl
• Clear container for bulk fermentation. I use an extra large measuring cup for bulk fermentation to see rise and gas bubbles...
• Lame or sharp serrated knife for scoring
• Parchment paper or silicone baking mat to manage dough in/out of Dutch Oven
• Pizza stone or doubled cookie sheets to line oven rack – not a must but helps prevent the bottom of the dough from overcooking and getting too hard and thick
• A small bowl of water to moisten hands during Stretch and Folds – this is a sticky dough

Ingredients for 1 Boule

110 grams of Active Sourdough Starter (Levain)

• I start a Levain 4 hours before use, with 50g each of spring water, all purpose flour and Sourdough Starter. For this recipe you could use a rye based Levain…..

275g Unbleached Bread flour

175g Rye Flour (Medium)

325g Water (I always use spring water)

20g Molasses

10g Sea Salt (Must be Non-Iodized)

Note: I use spring water but un-chlorinated tap water should be fine. Chlorine can be removed by a filter, by boiling for 15 minutes, or leave water out uncovered for 24 hours and the chlorine will evaporate. We did use tap water for a time but the area we live in converted from chlorine to chloramine. Chloramine is tougher to remove and is not good for Sourdough.

Method

Step #1 – Mix Ingredients and Rest for 45 Minutes to an Hour

• Float Test: Add water to the bowl followed by a spoonful of Levain. The Levain should float if ready.
• Mix in the rest of the Levain.
• Add molasses and mix well removing all clumps.
• Add rye and bread flour and salt – mix ingredients well into a shaggy ball ensuring there are no dry spots.

• Note: Rye flour makes the dough very sticky and I prefer not to use my hands to mix. I use a silicone baking spatula – from time to time using a spoon to scrape the dough off the spatula.
• I like to timestamp when mixing is complete to track total fermentation time – when Starter was added: 11:35am.
• Autolyze: Cover the bowl and allow the dough to rest for 45 minutes to an hour.

Note: The Autolyse process gives the flour time to fully absorb the water, soften the dough ball and starts gluten development. Technically the Autolyze process is without the Levain and salt but I add both beforehand and have found no difference in results.

Step #2 A Series of Stretch and Folds

Note: This phase is all about developing strength and elasticity in the dough to help hold it’s form, support oven spring and open the crumb – there are a lot of options here. The method I use for this recipe is a Stretch and Fold every 30 minutes – usually 4 to 6 folds and to that point when the dough starts to tighten and hold a form. Keep in mind that rye flour has less gluten than wheat flour and therefore will not tighten as much.

Note: The dough will be rather sticky at first – keep a small bowl of water handy to continually moisten your fingers while working it.

• Stretch & Fold 1: For the first series I do a number of small folds around the bowl until the dough starts to firm up and forms a ball.

• Take a side of the dough and stretch without tearing and fold over the dough – continue around the bowl for 15 to 20 folds. I continue around the bowl until the dough tightens. Cover bowl and rest for 30 minutes. (Note: I like to turn the dough over and tuck the dough ball around the sides before resting.)

• Stretch & Fold 2: Take a side and stretch dough as much as you can without tearing and fold over the dough – continue around the bowl for 4 – 6 folds, cover dough for 30 minutes. As you go along the Stretch and Fold process, the dough will strengthen and better hold its form reducing the number of folds to 4 for later steps.
• Repeat Step 2 up to 4 more times.

• By the end of 5 or 6 rounds the dough should be smooth, tacky and sufficiently strengthened – somewhat gumlike. If unsure of its readiness for bulk fermentation, use the windowpane test. Pick up a corner of the dough and stretch and pull to create a thin layer. You should be able to see the shadow of your hand through the dough without tearing.

Step #3 Bulk Fermentation

Bulk fermentation is not an exact science and is the nemesis of many Sourdough home bakers, not to mention the “how much it should rise debate”. The challenge is there are many factors that will impact the time needed to complete the process – strength and amount of Levain, flour types and environment all affect the timing and final outcome.

Through trial and error(s), I use a combination of things to determine when the process is complete including time and that’s why I timestamp after mixing the ingredients. Developing a consistent approach will help you get to more predictable results – this is key. For this recipe, the dough should almost double.

• Place the dough into a clear straight sided container to easily measure rise and to see gas bubbles – I use a large freezer bag to hood over the container with the container sitting on the flaps to lightly seal. Use an elastic to mark the starting level of the dough or measuring cup.
• I always place the dough in our family room which ranges from 70 to 72F degrees. You could use the oven with oven light on which will provide a consistent temperature.
• Bulk fermentation will usually last between 6 to 9 hours, which technically begins when the Levain is added – in this case was 11:35am – it is now just about 3pm, roughly 3.5 hours later.  
• In my home in the winter, it usually takes an additional 3 to 4 hours to complete – between 6.5 and 7.5 hours from when the Levain was added.
• This time around it looked complete at 6:25pm. Total fermentation time from mixing time was 6 hours 55 minutes.

Step #4 Shaping (Handle Carefully – do not de-gas the dough)

• Very lightly flour your work surface (Still Sticky).
• Carefully remove dough onto the work surface – I use my silicone spatula to carefully work it out of the bowl.
• Using your bench scraper, form the dough into a ball not creating too much tension.
• Cover the dough with a towel and let rest for 30 minutes.
• Prepare your banneton/bowl for the dough by dusting with flour or rice flour. This prevents the dough from sticking. I use a bowl lined with a cloth which I dust.

Final Shaping & cold Fermentation  

(See videos below for boule and batard)

• Lightly flour the rounded top of the dough then turn the dough over, exposing the stickier side.
• Gently pull the dough up and sideways forming a rectangle.
• Gently fold 4 sides around the dough into the middle.
• Gently pull 4 remaining sides into the middle.
• Turn the dough over and using your bench scraper tighten the ball and create tension in the ball – if outside gas bubbles have formed, gently break them.
• Using your bench scraper, scrape the dough from your bench and place the rounded side on your palm.
• Place the dough seam side up into the bowl lined with floured towel or dusted banneton.
• Pinch any seams together to further tighten the dough ball.
• Cover the dough with plastic wrap and cloth and place in the fridge overnight for up to 48 hours for the cold fermentation – I usually keep it in the fridge overnight – 12 to 14 hours.

• Final Shaping for a Boule
• Final Shaping for a Batard

Step #5 Next Moring – Scoring and Baking

• Preheat oven to 450F with Dutch Oven inside (lid on), bottom rack – 45 minutes.
• I place the Dutch Oven on top of pizza stone or two cookie sheets to prevent dough bottom from getting too hard and burning.
• When oven is preheated: Bring dough out of the fridge and turn out on parchment paper covered plate.
• I like to lightly cover the dough ball with rice or wheat flour.
• Score the dough: Using a lame or serrated knife, score the dough across the top side – little over a 45 degree angle, a 1/4 inch to 3/4 of an inch deep.

OR

• Make two perpendicular cuts across the face of the dough.
• Scoring the dough is important as it gives the gas a place to escape in a controlled area – otherwise it will break through the weakest area.
• Artistic expression is at your fingertips.
• Holding the parchment paper, place the dough into the Dutch Oven, lid on and into the oven it goes for 25 minutes.

The Moment of Truth

After 25 minutes, remove the lid from the Dutch Oven, unveiling the rise – admire your risen bread for just a moment.

Reduce the heat to 400F and allow to bake another 15 to 20 minutes with lid off – if you want it darker, leave it longer.

When finished, the bread should sound hollow when knocked at the bottom and be dark and blistery on top. If unsure, use a thermometer to double check for doneness – it should read at least 200F…………..

Hurray You’ve Done It!

Your Sourdough Rye Bread (Mischbrot or Graubrot) needs to sit out on a rack for at least 5 hours but it will continue to develop flavour if allowed to sit out overnight.

Enjoy…….

For slicing and freezing Sourdough bread see “Slicing & Storing Tips“.

Below is a printable recipe card from RecipesGenerator. Please give it a try!

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