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Mixed wheat / rye sourdough bread

this recipe is adapted with the flours from Shipton Mill from the wonderful blog of Dietmar Kappl Austrian super baker par excellence

I start the leaven and poolish the evening before. Then make the dough the next day in the evening and finish baking the next morning early before I go to work.

recipe for 2 loafs x 844 gr weight


100 gr light rye flour 997

80gr water ( around 40C )

5 gr mature sourdoughstarter

mix well and mature at room temperature for 15h to 24h

Rye poolish

100gr light rye flour 997

200gr water (30C )

0.4 gr dry yeast (or 1 gr fresh)

mix and start at room temperature for 2 to 3 hours then put in the fridge for 15 to 24 h. Take out of the fridge one hour before using

Main dough

185gr leaven

300gr rye poolish

500gr wheatflour T55 or ciabatta flour or organic nr 4

300gr swiss dark flour

380g water

mix well and leave to autolyse for 20 to 30 minutes

then add 22gr salt and 4 gr dry yeast (or 10gr fresh yeast)

mix for 7 minutes on slow speed and 5 minutes on higher speed if using kitchen processor

or kneed by hand until the correct stretchy texture is achieved

rest the dough for 30 to 40 minutes

shape into round loaves and leave on bench rest for 15 to 20 minutes . Then reshape or make into a bloomer shape if desired.

Rest in proofing baskets overnight in the fridge between 12 to 16 h .


if possible bake in a cast iron casserole with the lid on. Heat the casserole and lid to 250 C . In my oven this will take 25 to 30 minutes

Put the bread from the fridge onto a bread paddle or directly into the casserole .Cut the top as desired and bake with the lid on for 25 minutes.

Drop the temperature to 220C

Now remove the lid to get a nice crust and continue baking the loaf for a further 15 to 25 minutes until crusty and golden brown.