Uploaded April 2020 | Updated September 2026, 5 days ago
In this video I will show you how to make a German Mischbrot, a very authentic German bread with superb taste.
Heads up - the bread might also be called "Graubrot" in Germany, depending on where you are. It's a 50% mix of rye (Roggenvollkorn) and wheat flour (Weizenvollkorn). It is made with sourdough (Sauerteig) and probably the most well known German bread. It has a rather dense crumb, not as dense as the full Roggen-Sauerteigbrot. It has a hearty and strong taste.
Depending on the scoring you can also turn the bread into a crusty bread: Krustenbrot. By slicing you increase the surface area and thus have more crust.
Recipe:
- 250 grams of whole rye flour (Roggenvollkorn)
- 250 grams of whole wheat flour (Weizenvollkorn)
- 350 grams of water
- 100 grams of rye sourdough
- 10 grams of salt
Flour I am using:
Blog article on different flours in Germany: thbrco.io/blog-flour
Drax Mühle Manitoba flour 14% protein: thbrco.io/drax-flour
For ze Germans - T550 at Rewe 11-12% protein: thbrco.io/rewe-aurora
Mulino Padano 15% protein: thbrco.io/mulino-flour
Follow me here too:
Github: thbrco.io/github
Instagram: thbrco.io/instagram
My blog: thbrco.io/blog
My website: thbrco.io/homepage
Reddit: thbrco.io/reddit
Telegram: thbrco.io/telegram
Tiktok: thbrco.io/tiktok
Hoodies/T-Shirts:
The bread themed T-Shirts/Hoodies I designed and wear: thbrco.io/bread-shirts-hoodies
Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): thbrco.io/banneton
Cooling rack: thbrco.io/cooling-rack
Dough scraper: thbrco.io/dough-scraper
Dutch oven for batards (Challenger Bread Pan): thbrco.io/dutch-oven-batards
Dutch oven round (Lodge): thbrco.io/dutch-oven-round
Dutch oven with glas lid (Brovn): thbrco.io/dutch-oven-glas-lid
Infrared thermometer: thbrco.io/infared-meter
Loaf pan (30cm length x 12cm width x 9cm height): thbrco.io/loaf-pan-regular
Loaf pan with lid (34cm length, 13cm width, 12cm height): thbrco.io/loaf-pan-lid
No stick spray (vegetable based): thbrco.io/non-stick-spray
pH meter to check acidity: thbrco.io/ph-meter
Weck starter jars: thbrco.io/weck-jars
Useful videos:
Debaked ep. 1 - Pizza journey to Napoli: thbrco.io/debaked-napoli
Debaked ep. 2 - Journey to a flour mill: thbrco.io/debaked-flour-mill
Discard starter bread: thbrco.io/discard-starter-bread
Fermentation time table: thbrco.io/fermentation-time-table
Make your starter more active: thbrco.io/more-active-starter
Recommend sourdough bread recipe: thbrco.io/sourdough-recipe
Sourdough starter: thbrco.io/make-sourdough-starter
#sourdough #rye
In this video I will show you how to make a German Mischbrot, a very authentic German bread with superb taste.
Heads up - the bread might also be called "Graubrot" in Germany, depending on where you are. It's a 50% mix of rye (Roggenvollkorn) and wheat flour (Weizenvollkorn). It is made with sourdough (Sauerteig) and probably the most well known German bread. It has a rather dense crumb, not as dense as the full Roggen-Sauerteigbrot. It has a hearty and strong taste.
Depending on the scoring you can also turn the bread into a crusty bread: Krustenbrot. By slicing you increase the surface area and thus have more crust.
Recipe:
- 250 grams of whole rye flour (Roggenvollkorn)
- 250 grams of whole wheat flour (Weizenvollkorn)
- 350 grams of water
- 100 grams of rye sourdough
- 10 grams of salt
Flour I am using:
Blog article on different flours in Germany: thbrco.io/blog-flour
Drax Mühle Manitoba flour 14% protein: thbrco.io/drax-flour
For ze Germans - T550 at Rewe 11-12% protein: thbrco.io/rewe-aurora
Mulino Padano 15% protein: thbrco.io/mulino-flour
Follow me here too:
Github: thbrco.io/github
Instagram: thbrco.io/instagram
My blog: thbrco.io/blog
My website: thbrco.io/homepage
Reddit: thbrco.io/reddit
Telegram: thbrco.io/telegram
Tiktok: thbrco.io/tiktok
Hoodies/T-Shirts:
The bread themed T-Shirts/Hoodies I designed and wear: thbrco.io/bread-shirts-hoodies
Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): thbrco.io/banneton
Cooling rack: thbrco.io/cooling-rack
Dough scraper: thbrco.io/dough-scraper
Dutch oven for batards (Challenger Bread Pan): thbrco.io/dutch-oven-batards
Dutch oven round (Lodge): thbrco.io/dutch-oven-round
Dutch oven with glas lid (Brovn): thbrco.io/dutch-oven-glas-lid
Infrared thermometer: thbrco.io/infared-meter
Loaf pan (30cm length x 12cm width x 9cm height): thbrco.io/loaf-pan-regular
Loaf pan with lid (34cm length, 13cm width, 12cm height): thbrco.io/loaf-pan-lid
No stick spray (vegetable based): thbrco.io/non-stick-spray
pH meter to check acidity: thbrco.io/ph-meter
Weck starter jars: thbrco.io/weck-jars
Useful videos:
Debaked ep. 1 - Pizza journey to Napoli: thbrco.io/debaked-napoli
Debaked ep. 2 - Journey to a flour mill: thbrco.io/debaked-flour-mill
Discard starter bread: thbrco.io/discard-starter-bread
Fermentation time table: thbrco.io/fermentation-time-table
Make your starter more active: thbrco.io/more-active-starter
Recommend sourdough bread recipe: thbrco.io/sourdough-recipe
Sourdough starter: thbrco.io/make-sourdough-starter
#sourdough #rye
