The Last German Bread Recipe You Ever Need (Mischbrot)
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- Опубліковано 30 лип 2024
- This is how you make an amazing authentic German sourdough bread, known as Mischbrot or Graubrot. This is the most authentic German style bread you can find very popular in Germany. I'll show you how you can make this bread step by step using my recipe. The name changes depending on the region where you are.
Historically in Germans have eaten a lot of rye. Rye is more resistant to cold and yields better crop with the German climate. Rye is planted in September/October and then survives the winter. It can resist temperatures of up to -25°C.
Thus many German breads contain rye and also a little bit of wheat. Because of that we call this bread Mischbrot. Which literally means mixture bread. Depending on the area in Germany it is also known as Graubrot. Because the bread's crumb is grey.
Rye adds a unique distinct taste to the bread. The combination with the wheat creates an overall more open crumb. You could also leave out the wheat completely but then would have a more dense crumb.
This is one of the easiest breads to bake as there is very little work required.
Ingredients:
- 250 grams of rye flour (50%)
- 250 grams of wheat flour (50%)
- 100 grams of sourdough starter (20%)
- 325 grams of warm water (65%)
- 10 grams of salt (2%)
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Chapters:
0:00 Intro
0:50 Ingredients
1:29 Making the dough
7:34 Shaping the dough
10:30 The result
#germanbread #sourdough - Навчання та стиль
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I made this bread. First time ever with rye. I was/am amazed at the flavor profile. Had resisted trying rye for a long time. My daughter gifted me a kilo of whole rye flour a while back so i finally tried your mitschbrot recipe. I topped it with😮 Everything Bagel seeds. I used a 65% hydration whole wheat levain. Baked it in a USA pullman pan. Got a good doubling for the final proof in the pan. Thanks again.
Growing up in BAVARIA as a child fresh bread daily was an absolute as well as a bakery on every corner, 57 years ago lol ,thank you so much for sharing these memories that I can make myself ,absolutely nothing g like FRESH, vielen Dank!
Very nice. This recepie is kind of common in Finland aswell. I have ate Graubrot. But the bread i ate contained more wholegrain wheat and a smaller ammount of rye. I think honey was added too?
I did this twice, and it came out great! The only thing is I needed at least 50g more water. Maybe because I was using whole wheat.
You font show how you bake it? On sheet or dutch oven? Temperature? Duration?
Looks wonderful...can you add german bread spice to this recipe ?
I have tried it and my bread turned out a bit flat. Any idea if overfermentation is a problem with 50% whole rye and 50% wheat or is this quite normal for rye breads that they flatten out during baking? My sample I took during fermentation did almost not rise at all (maybe 20-25%)
Question, I started watching your videos shortly after my starter was new-born. Your videos gave me confidence that it would be hard for even me to kill it.
My question is, I've been making bread regularly since switching to sourdough vs yeast. I don't like the idea of discards so I don't have any. I use all my starter every other time, and if I'm not going to bake in the near future just keep it in the refrigerator and keep adding a little flour/water every other day to maintain the right thickness. Also, when I use the starter, I use 90% then add flour/water to build the next batch. I just hate the idea of wasting any flour, so never have leftover start or toss any away. The starter seems to have a ph around 3.0 when I use it so not sure if there any downsides to working this way. Can you think of any?
Thank you for this recipe, can't wait to make it I just wish you had sliced the bread and shown the inside before ending the video so I could see the finish results inside too!
Sorry. I should have done that. Will keep that in mind. The crumb is rather dense because of all the rye. But the combination of 50% rye/wheat just makes it superb tasty.
@@the_bread_code -Thank you!
Hi there, when you take it out of the fridge, it goes that way straight into the hot oven, or you need to let it rise again ? Thanks;)
Do you also have video for making pretzel? And I would like to know how to replace laugen, as in some country it is difficult to get it on market. Thanks!
Not yet, but I have made it before at home. Very delicious! I took a note. Thanks!
Hello, your channel is very entertaining, love your german breads, my Dad was German from Bremen and we used to eat a lot of german bread that my father, I was born in Venezuela and live now in Mexico, and now I am into the Bread making at home specially Sourdough, but my final goal is to make the the Farmers Brot with Starter that I ate as a Child. Do you have the recipe for that Brot??? thank You
Moin! Thanks for the nice words and your comment. Bremen is very close to my place! I guess it must have been a mixture of 50% wheat and 50% rye. That's the typical German bread I would say. You could also be adding some oats for additional flavour. That's what we Germans love.
@@the_bread_code Danke
Hi, can I put it in a loaf pan instead?
Hello! Can I add seeds in this bread?
Thank you for your videos. I am excited to try this bread, but I am not sure about the wheat flour. Is this a "whole wheat" flour or a "white" flour?
Either will work.
Where are the baking instructions you say you will post? I'm very interested. Thank you.
Hi Trish. Please follow them from this video: ua-cam.com/video/msqU-ylXWUs/v-deo.html Just skip ahead to the parts where I am baking the dough :-)
Can you leave this in the fridge longer than 2 - 4 hours ?
Yes. Easily for a day :-)
Hi, what is the baking temperature and time?
Hi there, that's 230°C with steam for 25 minutes and then another 20 minutes without steam. Do you have a bowl that can resist high heat? Take that, place it in the oven and pre-heat your oven for 30 minutes. Then pour in boiling water before the bake.
@@the_bread_code Thanks
How much of your discard starter did you use please ?
For rye breads I typically use around 40% starter in total. Hope this helps.
@@the_bread_code I think you are going to link to the calculator so we can figure out what that means. 😱🤣🤣🤣🤣
@@isabelab6851 it's baker's percentages, so all based on the weight of flour. 500g flour would give 200g of starter at 40%.
What kind of salt are you using? Looks rather dark grayish in color.
Gluten Tag Dominion. I'm typically using sea salt. May the gluten be with you.
Thanks for this recipe and video. I'm going to try it tomorrow. Please revise the recipe in the notes above to include the amount of discarded starter you used--thanks!
Hey Peg. Typically no discarded starter is used :-). But you could do that - it would work for this recipe. But I would just recommend to use the default sourdough starter that you have :-)
@@the_bread_code I think she wants to know how much extra starter you added to be able to replicate this. But it would seem that it does not matter as long as the hydration is the same. But I think you said that you added 40% starter...so we now need to use the calculator!
He said that his starter total was 40%...so with the baker calculator you can figure it out. I could not find one right away. If I find it, I will let you know
Hello @ Isabel AB, I believe that Hendrik added 100g of discard starter, correct me if I am wrong. The way that he is using the bakers maths is simple in that the mass of dry flour is 100 %, in this case 500g. In the recipe notes it says 100g of starter, 20 %. He states in the video that he is running at 40% starter in total, so he needs to add another 20%, in this case 100g. I have just replicated this and got great results, literally just got it out of the oven a few minutes ago. I replicated the discard, since my kitchen is a bit cool and I wanted the extra starter to speed things along to my desired timing, plus I don't mind the extra sourness. I used to use an excel spreadsheet to work out overall hydration, and relative to the overall weight etc, but have binned that, and now follow the way that most of the guides use bakers maths as above. Dry flour is 100%, everything else is stated in percentages of that, starter, salt, water, seeds, etc. In the end it adds up to far more that 100 percent, which my engineer's brain resisted at first! Sorry for the rambling interruption, and I hope this helps. 😀
We missed the baking part?
I feed my discard to my chickens. Add some grain on top so they can get it. It’s very sticky. They love it. Good probiotics.
Kann ich anstatt Weizen Dinkel benutzen?
Yep, that will work.
For the future, in English, we translate "vollkorn" as "whole-grain", not as "full grain".
Very nice and informative. Trolls as usual but what that is to be expected. I love to learn and not run to the supermarket for shit that I don't know what's in it. I appreciate the time you explain and show how to do it from scratch. I find sourdough bread is easier to digest. You idiots that want to take time to make stupid comments, buy your bread and quit wasting everyone's time. I miss my German bread and I love to be able to bake it, since I can't buy it here. Thank you The Bread Code.
Habe dein Rezept heute zum dritten Mal probiert , nie hat es geklappt,erst ging er schien auf, doch sobald er aufs Blech kam fiel er zusammen wie ein Pfannekuchen und ging auch Bein backen nicht mehr auf !!! 3 Mal Zeit und Geld Verschwendung
why do you always add your sourdough starter? most people dont have that handy...so it is a waste of time listening to the video!
Sorry! I like to bake with sourdough, it is the most ancient way to make bread :-)
@@the_bread_code ignore the trolls. What a waste of time reading stupid troll comments! I only came across this recipe today and I'm fascinated and have not tried sourdough with that much rye yet. Saving this to my "to try" list :)
You can buy fresh starter in most German supermarkets.. if you are too cheap to do so go buy some backmischung…