Versatile Mixed Whole Wheat Bread

This recipe is for a versatile mixed whole wheat bread. In the sense that you can vary the flours and fillings depending on your preference or situation. So you can prepare a slice of bread for breakfast, for a barbecue or as a side dish at dinner. Just depending on what you make of it.

The flours are of course variable and it is up to you what you want to mix in, but no more than 1/5 of the flour should consist of rye flour, otherwise, the bread will not rise. Since it does not contain sourdough, some enzymes in the rye flour cannot be properly split and the bread will otherwise remain moist and mushy. By the way, it still tastes like sourdough bread, you won’t notice anything of the vinegar afterwards.

Also, the added grains are of course a matter of taste. For example, you can add sunflower seeds, sesame seeds, nuts, fried onions and ham cubes, if you take a little lighter flour, it also tastes good with dried tomatoes, feta and olives etc. A total of 150 grams of admixture is a good reference.
If you sprinkle some cornmeal over the bread before baking, you will get a special crust. If you want to bake a herb bread or fill it with tomatoes, feta and olives you can also add some pesto on top of the bread or knead it into the dough.

Directions

1

Dissolve the yeast in lukewarm water (not warmer than 35°C). Add salt.

2

Weigh the flour, mix it in a bowl with a fork and add the yeast solution and the apple cider vinegar. Weigh the grains and stir them in. Let the dough rise for another 20 minutes.

3

Line a loaf pan (25 cm long) with baking paper (if you use a silicone pan, no baking paper is necessary) and pour in the dough.

4

Place the pan in the cold (!) oven. So the dough should already be in the oven when preheating to the required 180°. After 10 minutes, cut once along the top. This ensures that the carbon dioxide formed by the yeast can escape during baking. Bake for 1 hour.