Homemade wheat/whole wheat and rye bread

A few slices of this delicious bread for breakfast alongside some cold cuts and gouda cheese.

Semi-direct method. A portion of an old dough is mixed into the new dough.

Main dough was made using a piece of an old fermented unused bread dough.

Old fermented dough was made with 100% whole wheat flour, 75% hydration and 0.1% of fresh brewer's yeast. Fermented for 5 days in the fridge set to 4 degrees Celsius.

The new dough was made with:

• 700g of wheat bread flour
• 600ml of cold water, more or less, the new dough needs to be compact with a smooth surface
• 200g of rye flour
• 100g of old dough
• 100g of sugar
• 100g of powdered milk
• 100ml of sunflour oil
• 20g of salt
• 1 to 2g of fresh brewer's yeast

Start with 400ml of water, melt the old dough inside.

Add the new flour, yeast, sugar, powdered milk and slowly start folding the dough. Around 5 minutes.

Add the salt, fold some more.

Slowly add the rest of the water. Drizzle by drizzle.

After 10 minutes of gentle folds add the oil.

Put the dough on the working surface. Let it rest covered for 15 minutes.

Make 3-4 series of coil folds, spaced 15 minutes apart.

Put in an oiled plastic container with a tight fitting lid. Wait for it to double, at room temperuture, 19-20 degrees Celsius. Because the dough is weighted down with fats it will rise very slowly. Be patient.

When it doubles in size, give it another coil fold or two, wait for 15 minutes and cut into individual portions.

Fold into bread loaves, place into a bread baking tin lined with baking paper and let it rise/double again.

Don't overproof. Be careful.

Bake covered with a lid, start with a cold oven, then set it to 175 degrees Celsius.

Bake for 60 minutes with the lid and 30 additional minutes without.

Bread is super delicious. Soft, slightly sweet, has a nice spring when you press it down and is pleasantly crunchy on the outside.

Grettings from Europe, bread lovers!🍞😉