Sour dough Mischbrot

October 17, 2012

Author Notes: Mischbrot is the German word for bread made with mixed grains. Germans love their bread and when we came to this country several decades ago what we missed most was our bread. For years we just made our pilgrimages to the German delis until i started experimenting with making my own sourdough starter. I ended up basing my recipe on the no knead method because it produced such a good crust.

After reading all the master bread baker books with their percentages and rather complicated and super precise measurements i threw caution to the wind and went on instinct. I find that this final recipe is very forgiving and yields a very hardy bread that stays tasty for at least four days, if it lasts that long.

Makes: one loaf


  • 12 ounces white bread flour
  • 8 - 10 ounces rye flour
  • 8 - 10 ounces spelt flour
  • 2 teaspoons salt
  • 2 teaspoons whole or ground caraway
  • 2 teaspoons whole or ground golden flax seeds
  • 1/4 - 1/3 cups sour dough starter
  • 1 teaspoon instant yeast
  • 1 1/2 -1 3/4 cups warm water
In This Recipe


  1. Whisk all dry ingredients together. Disperse the starter (i keep mine pretty liquid) in the warm water with a firm dough whisk work into a firm but wet dough. The reason a give variations on the ingredients is that i found different flours and ambient humidity will affect how much liquid is needed. Your initial dough should have the consistence of heavy wet clay. Once you've made it, it's easy to get a sense for how the dough should feel. Now cover your bowl with cling film and leave it alone for 10-14 hours.
  2. Next morning it will have almost doubled. Now use a dough scraper and fold the dough from outside to the middle, turning the bowl a quarter turn each time you fold. Should result in four folds for one complete turn of the bowl. I usually do this twice, then let the dough rest another hour while i preheat the oven with my small roemertopf, or you can use a cast iron or le creuset or le cloche to 475 degrees.
  3. Scrape the dough into the hot pot, sprinkle with a T of flour and make on long shallow cut down the middle. Put the lid on and bake for 30 minutes. After 30 minutes remove the lid and lower temperature to 450 and bake another 30 minutes. Check the internal temperature with an instant thermometer and it should be between 204 and 208 degrees. Let cool completely before slicing.

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Reviews (4) Questions (0)

4 Reviews

Author Comment
koechin December 11, 2012
@ apple annie: so glad you enjoyed the bread. i never thought to use beer as a liquid but i bet it helps with flavor and the rise. will definitely try it. thanks for the hint.
AppleAnnie December 7, 2012
This is a wonderful recipe, I made it for Thanksgiving, substituting kamut flour for the spelt and using beer for some of the water. A great, easy artisan bread, I plan to make it again tomorrow--thanks for sharing!
Author Comment
koechin December 2, 2012
so glad you liked this. very clever invention using your pizza stone as a lid. i bake it every week and since i only measure with a large flour scoop it always comes out a little different which i like. yes, it's all about the crust. my granddaughter cut her teeth on it and at age 3 still loves it.
susan G. November 15, 2012
I made this bread yesterday -- it's amazing. I jerryrigged a baking environment, a pizza stone and a 4 inch deep pot (wide one) as a dome. I've never seen such a beautiful crust on a bread I've made. I did need about 1/2 cup more liquid, and maybe should have used more (how wet is 'heavy wet clay?), but I'm happy with the outcome. It's hard not to eat too much of this!