© 2022 | http://angiesrecipes.blogspot.com
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© 2022 | http://angiesrecipes.blogspot.com
© 2022 | http://angiesrecipes.blogspot.com
Mischbrot made with 60% Dark Rye
© 2022 | http://angiesrecipes.blogspot.com
Experience the flavor and texture of German farmer's bread like fresh from the German bakery! Dense yet tender, chewy, crusty, packed with nutrition and full of flavour, this Germany's most popular wheat-rye mixed bread (Weizenmischbrot or Graubrot) is wonderful served right out of the oven with your choice of butter, jam, Nutella, cheese, or cold cuts.
Traditionallly this bread is made with a rye sourdough starter, which gives the bread a very light and pleasant sour taste. But it takes time plus, not all the home bakers have a sourdough starter. This hearty mixed wheat bread recipe is the easiest one that you can bake at home and still produces the typical taste, aroma and texture of Bauernbrot with the addition of Backmalz or dry malt powder in English. Dry malt powder help promote a strong rise, enhance the crust browning and adding a mild natural malt flavour. I have read that maca powder is a good substitution for dry malt powder. But I haven't tried it. You can also use malt extract too and the best substitute of malt extract is sugar beet syrup (Zuckerrübensirup). Both dry malt powder and sugar beet syrup can be easily found on amazon.
You can also vary the proportions of rye to wheat flour according to your preference. Just keep in mind that wheat contains more gluten than rye, and therefore wheat dough tends to rise more than rye dough. As a result, bread made with a higher ratio of wheat is usually fluffier, and a with higher ratio of rye more compact. In Germany, rye mix bread (Roggenmischbrot) is usually made with at least 50% but less than 90% rye. Experiment with ratios and find out what you enjoy the most.
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