© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

A fun bread recipe for a hearty, healthy and sensationally aromatic, crispy and rustic rye mixed bread made from wholemeal rye and wheat flour. A cultivated wild yeast starter is used as a leavening agent, which ensures a fine flavour, aroma, long freshness and at the same time a good oven spring. Barley malt extract not only contributes to the flavour but also encourages a browner crust and a glossy sheen. If you don't have barley malt extract, then a good substitute will be sugar beet syrup, honey or molasses. All in all, a very tasty, wholesome bread that goes well with hearty dishes or toppings. Or simply enjoy it with a generous smear of butter - you absolutely have to try it. Rye Mixed Bread with Wild Yeast Starter inspired and adapted from here and here
Wild Yeast StarterDough

50 g Dates from cultivating wild yeast water
200 g Wild yeast water
150 g Plain flour

Wild yeast starter
70 g Buttermilk
15 g Barley malt extract
220 g Plain flour
130 g Wholemeal rye flour
50 g Active wild yeast water
8 g Salt

Puree the fruit with the yeast water. Mix in the flour and leave to rise at room temperature for 12-14 hours.
Add the wild yeast starter, buttermilk and all the flour to the bowl of your mixer and knead on the lowest speed for 3 minutes. Add the yeast water a little at a...