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. —koechin
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.
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.
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.