Multigrain Bread

For the multigrain bread, put the flour for the predough in a bowl. Dissolve the basic mixture and the baking ferment in a little water (there should be no more lumps in it).

Add the rest of the water for the pre-dough and stir thoroughly with the whisk of a hand mixer. If you want to bake more breads, use 1 hect. Take off 1 hect. tsp. of the mixture as a base for additional loaves.

Smooth the base of the dough and slide the dough with bowl into a plastic bag. Cover the with a cloth and let it mature overnight at room temperature.

Now add the flour and the groats for the main dough. Dissolve the salt in a little water and also add it with the oil and the remaining water.

Knead well to a smooth dough and let rise covered with a plastic bag one and cloth 60 minutes in a warm place. Knead the dough thoroughly again and place in a loaf pan or form an oval loaf and place on a floured baking sheet.

Cover the bread again and let it rise for 60 minutes. Then brush with a little water and bake in the oven at 220 °C for one hour. An ovenproof dish filled with water placed in the oven provides even better volume.

Remove the bread from the mold and let it cool completely.

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