The Last German Bread Recipe You Ever Need (Mischbrot)

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%) FOLLOW ME: Instagram: https://www.instagram.com/the_bread_code Telegram Group: https://t.me/the_bread_code Reddit: https://www.reddit.com/user/the_bread_code Chapters: 0:00 Intro 0:50 Ingredients 1:29 Making the dough 7:34 Shaping the dough 10:30 The result #germanbread #sourdough