Mixed bread with sourdough - my house bread

Today there is fresh bread again on Cookie and Co. A wonderfully crispy, rustic, juicy and very tasty ... actually unspectacular and completely normal mixed bread with sourdough. What makes this recipe special, you can find out below in the text.

But does it always have to be spectacular, especially in everyday life ?! Mixed bread is not one of the most popular breads for nothing ... and if you could smell how good it smells and also bite into that golden-brown cracking crust, the answer is immediately clear: No, it doesn't always have to be extravagant. But on the contrary! Often the simplest things are the best in life! ♥

Simple but good ...

That is the motto here. Because: Good ingredients, i.e. good quality, are of course the be-all and end-all and an important basis for tasty bread. For me, this includes not only the flour but also the quality of the sourdough and of course the ingredients. If everything is right here, then “good bread” really only needs very few ingredients.

The leaven is the soul of the bread

To the correct degree of ripeness of your sourdough to certain, the following video sequence will certainly be very helpful for you. Because every sourdough is different and has very individual ripening times. If you want to delve deeper into the subject of sourdough, I recommend this “Masterclass Rye Sourdough” with sourdough expert Manfred Schellin. I was already able to take a look at the masterclass and can highly recommend it. The following video gives you an exclusive insight into the topic Sourdough and its optimal ripening time and you can apply your knowledge to this recipe right away ...

What makes this bread everyday bread for me?

The mixed bread with sourdough is variable and tasty, but at the same time neutral enough that you won't get tired of it right away. A real all-rounder, so to speak. In addition, it fits all types of flooring and is easy to lubricate. In other words, the butter doesn't fall through the holes straight away and a slice of bread doesn't swallow half a Nutella glass. Because with very airy breads with very large bubbles - which are undoubtedly great and admirable - the sandwiches for the office or the school box simply cannot be smeared so well, let alone eaten.

Variable because with this mixed bread with sourdough you can choose which sourdough variant suits you and your daily routine best. That is also the specialty of this mixed bread with sourdough. You can choose between three sourdough versions. Variation 1 is particularly mild and with the other two variants, the aroma and taste become increasingly stronger.

You can also vary the flour. You can swap out the wholemeal flour as you wish. Whole wheat flour in particular usually has an intense and often nutty taste and can always bring new taste nuances to your bread. I also like to swap the wheat flour for a good T65 or a good type 812 wheat flour. Most of the time, however, you will need a small sip more water than stated in the recipe. By the way, I find the combination of T65 and emmer wholemeal flour particularly delicious with this bread.

And to make the confusion complete, you can do the Piece and stick cooking either warm or at room temperature. It's just exciting how different bread can taste with exactly the same ingredients. Incidentally, the times stated in the recipe refer to sourdough variant 1 and the warm piece and stick cooking. So this recipe works relatively quickly and it is a “same day bake” bread.

And finally…

... I have a little film here for you. The video shows a simple method for rounding firm to medium-soft dough and building tension. There are various techniques for rounding. With classic round molding, two dough pieces are formed with both hands at the same time (mostly by professionals). Rounding is the basis of many breads and also the starting point for some bread shapes. This creates a smooth dough surface with tension and a certain level of stability. The bread can develop a beautiful shape and volume during baking. Now I wish you a lot of fun trying out and baking ... ♥

For the love of bread

Mixed bread with sourdough | House bread

  • Prep Time:
    30 minutes
  • Cook Time:
    7 hours 30 minutes
  • Total Time:
    8 hours
  • Yield:
    1 bread (s)
  • Category:
    Dinner, bread, breakfast, Vespers


Sourdough (variant 1)

  • 100 g Rye flour type 997/1150 (or champagne rye type 1000)
  • 100 g Water (35 ° C)
  • 100 g Sauce from sourdough

Sourdough (variant 2)

  • 140 g Rye flour type 997/1150 (or champagne rye type 1000)
  • 140 g Water (35 ° C)
  • 25 g Sauce from sourdough

Sourdough (variant 3)

  • 150  g rye flour type 997/1150 (or champagne rye type 1000)
  • 150 g Water (35 ° C)
  • 10 g Sauce from sourdough

Autolysis dough

  • 350 g Wheat flour type 550
  • 50 g Whole wheat flour
  • 230 g water

Main dough

  • Autolysis dough
  • 300 g sourdough (variant 1 or 2 or 3)
  • 10 g inactive baking malt (or beet syrup)
  • 2 g fresh yeast ((Can be reduced or omitted if the sourdough is very active.))
  • 12 g salt
  • 10 g Oil ((e.g. olive oil))



  1. For the sourdough, mix all the ingredients together thoroughly.
  2. Sourdough (variant 1):
    Let ripen for about 3-4 hours at 25-27 ° C.
    Sourdough (variant 2):
    Let ripen for about 6-8 hours, falling to 22 ° C.
    Sourdough (variant 3):
    Let ripen for about 12 hours, falling to 22 ° C.
  3. The sourdough should have doubled in the given time.

Autolysis dough

  1. Mix the water and flour briefly.
  2. Covered for 20 minutes Autolysis let rest.

Main dough

  1. Knead the autolysis dough, sourdough (1 or 2 or 3), baking malt and, if necessary, yeast for 8 minutes at a slow speed.
  2. Add salt and oil and knead for another 4-5 minutes at high speed.
    (The kneading time can vary slightly depending on the kneader / food processor.)
  3. Cook the dough for about 1.5-2 hours at 25-27 ° C Stock cooking place. Thereby once stretch and fold, after 45 minutes.
    (At a temperature of 20-22 ° C, stick cooking takes about 3-4 hours. Then folds after about 1 hour.)
  4. Work round on the floured work surface (see video) and put the end down in a floured proofing basket. Covered for about 60-70 minutes at 25-27 ° C Piece cooked place.
    (At a temperature of 20-22 ° C, piece cooking takes about 2 hours.)
    During this time, preheat the oven to 250 ° C top / bottom heat, together with a large cast pot, baking steel / tray or baking stone, depending on the situation.
  5. Baking in the pot:
    After the rising time, turn the dough into the hot pot and close the lid. Bake for a total of 50 minutes. After 20 minutes of baking time, lower the temperature to 220 ° C. Remove the lid after another 15 minutes.
  6. Bake released:
    Bake for a total of 50 minutes. Immediately at the beginning swath (Steam). After 10 minutes, open the oven door to drain the moisture and lower the temperature to 210-220 ° C. Depending on the oven, switch to hot air for the last 5-10 minutes or leave the door ajar.
  7. After baking, let cool on a wire rack.


Notes on kneading in the Thermomix

  • Put the water and flour in the mixing bowl, 1 min./ dough setting. 
  • Cover and let rest for 20 minutes for autolysis. (Preferably in the refrigerator because the dough will be warmed up later when kneading.)
  • Knead the autolysis dough, sourdough (1 or 2 or 3), baking malt and, if necessary, yeast for 3 minutes / dough kneading level.
  • Add salt and oil and knead for another 2-3 minutes / dough level.

Keywords: bake, beer, bread, champagne rye, simple, yeast, mixed bread, rye, rye flour, rye sourdough, sourdough, fast, whole grain, whole wheat flour, mixed wheat bread, little yeast


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38 thoughts on “Mischbrot mit Sauerteig – mein Hausbrot”

  1. Your bread looks so good! I'm still a beginner in bread-baking and I don't have sourdough, but I have a Livieto Madre. Can I also use this 1: 1, or do I have to change something in your recipe and which variant would you recommend? I am looking forward to hear from you . Many greetings from Nuremberg, Anja

    1. Dear Anja,
      you could just take your madre as a starter and start with the rye flour ... that works too. The sourdough will then be very mild.
      Alternatively - if you are thinking of getting some rye sourdough - a VERY good fresh starter has recently been available from Bongu: Bongu.de

      Best regards,

  2. Nicole Hörmann

    Hello dear Sonja! The bread is really wonderful! I baked it with whole grain emmer. I have a question about it. I would like to bake the bread once in the morning, can I put the piece cooking in the fridge overnight if I shorten the stick cooking a little? Many greetings Nicole

    1. Dear Nicole,

      that is definitely possible. I would then choose the mild sourdough variant 1. The stick cooked meat should only be poured in cold directly from the refrigerator until it has just been doubled and after the cooked pieces have been cooked. I'm curious how your bread will be ...

      Best regards,

  3. Nicole Hörmann

    Hello dear Sonja! I've tried it! Last night in the fridge and baked this morning. It has great pores and the crumb is nice and fluffy and juicy. The only difference to before is that the bread did not rise quite as strongly in the oven. I reduced the cooking time to an hour and stretched it after 30 minutes. I think I'll try again and just let the sourdough rise for 2 hours at 27 ° C ... what do you think? In terms of taste, it is still great! Like all of your recipes I've made 😁😋

    1. I'm very happy to hear that! 🙂 Did you happen to have the small amount of yeast in it? If so, you could of course reduce something there too.

  4. Hello dear Sonja,

    First of all, thank you for your great recipes and explanations. I only recently came across your blog and have already tried four of your recipes. All of the breads were wonderful. This mixed bread has already become a favorite with my family. But I have a question about it.
    Since I don't have a suitable small pan with a lid for such baking temperatures, I bake the bread on the tray. However, the bread spreads so much that it becomes more of a flatbread than a bread. Is there a trick?
    I would be thankfull for an answer.

    Best regards,


    1. Dear Susanne,

      actually it shouldn't diverge. I also often bake it open. Then I would rather think that your dough is over-proof or that it did not get enough tension when it was formed.
      Is your oven properly preheated, including the tray, baking stone or baking steel?

      Best regards,

  5. Dear Sonja,
    I am very excited about your recipes - my question-
    Is an automatic proofer worthwhile, or do you get the fermentation temperatures of 25/26 degrees Celsius somehow ...?

    1. Dear Heike,

      first of all thank you very much for your praise!
      For me, the automatic proofer is absolutely worth it. Some of them have a defrost level in their ovens, which is often around 25 degrees. Maybe you will have a look at yourself?

      Best regards,

  6. Susanne Inguscio

    Hello Sonja,
    many thanks for your response.
    I can rule out overcooking, at least for my level of knowledge. But this time I “touched” the dough a little more and lo and behold, the bread kept its shape!
    Thanks again for the tip and best regards from the Upper Palatinate,

    1. cookieundco

      That makes me very happy! 🙂
      Unfortunately, your comment was in the spam folder, so I'm only answering now. Thank you very much for your comment!


  7. Hello dear Sonja,
    First, thanks for your answer.
    I can rule out overcooking, at least for my level of knowledge. But this time I “grabbed” the dough more and lo and behold, the bread kept its shape!
    Thank you again for the tip and best regards from the Upper Palatinate,

  8. This recipe is absolutely unsustainable. I've already baked quite a bit of bread, but no quantities are correct here. Sorry, but this is a no-go. Never ever.

    1. Don't blame me, but mostly it's not the recipe that's to blame, it's the one who implements it incorrectly. It is of course always easy to put everything on the recipe. 😉
      The recipe has been baked so many times and successfully. It is very popular.
      Maybe just try again instead of complaining.

  9. Baked this wonderful bread for the first time today. (Sourdough variant 3)
    Am thrilled! Wonderfully easy to make. I still had some old bread, which I incorporated as a brew and reduced the amount of water accordingly.
    Fantastic crisp crust, beautiful pores in the downy crumb. Thanks for the recipe, I am very satisfied.

  10. Good Morning

    Bake this bread for the third time - think it's great. Simple recipe and great, tasty result. But I only just saw that I skipped over the olive oil the first two times, it still worked 😀 What does the oil do?

    Kind regards, Annegret

    1. Hi there,
      that doesn't do with the oil if it's missing.
      It brings some flavor, depending on the type, and has a small effect on the structure of the dough and its freshness.

      Best regards,

  11. I can't understand the bad grading. Baked this bread - and had absolutely no problems. I also added 50 g of brewed seeds such as flax seeds, sunflower seeds + pumpkin seeds. It was sensational. I can also recommend the mixed rye bread 80/20 with additional bread spices and the nut bread. In general, the bread recipes are guaranteed to be successful. Thank you 🙂 I don't buy bread anymore! Even the simple baguette is so easy and great.

  12. Antje Bommersheim

    Dear Sonja,
    First of all, many, many thanks for all of your great recipes. Everything I've baked according to your recipes so far has worked and tasted great. That's why the 5 stars in advance. 🙂
    I haven't baked the recipe for the house bread yet because I have a question about it. How can I let the sourdough ripen falling to 22 °? Falling temperature in the oven is clear, but how do I do that with the sourdough. I have an automatic proofer, but then I would have to reduce the temperature every hour. And from which starting temperature?

    1. Hi there,

      the sourdough starts almost warm through the warm water. If you have a prover you can set it to 22 degrees if your apartment is cooler.
      You could set the first hour to 25 if you like.
      For practical reasons, I usually do it so that I stir the sourdough warm (first mix 40 degrees water with the flour, then add ASG) and then let it stand at 22 degrees.

      Many greetings,

      Many greetings,

  13. Good day,
    I was looking for a recipe with a lot of sourdough, because mine was already looking out of the pickle jar.

    I chose the variant with 100g sourdough.

    The bread is a success and the recipe comes first in my collection.

    Warm greetings from the southern Palatinate

  14. Great bread! I've been baking for a few years now, but this one went straight to the favorites list.
    I had 1.5 times the amount and baked in the pot, but it only lasted 50 minutes

  15. Angela Passon

    Dear Sonja,

    that's a great recipe! As a beginner, I've baked it several times and I think it always tastes great.
    Thank you very much for the many variants with the different times and quantities of the ASG, so you can always adapt it to your own daily schedule. The next time I will refine it with caraway, it will definitely taste like my childhood ...
    Thanks again for the many wonderful recipes, instructions and tips.

    Many greetings

  16. Christiane Weber

    Hello Sonja, today I baked the mixed bread, without yeast, only with my sourdough, I'm super excited! Could I make double the amount for a large loaf?
    LG from Christiane

    1. Dear Christiane, that's not a problem! Then just bake for 10-120 minutes longer.

      Many greetings,

  17. Hello Sonja,

    the house bread has also become one of my “standard breads”. It tastes great and always works. I bake 2 loaves of bread at once. You can see the result in the picture.

    Many greetings
    Franz Bucher

    1. Dear Franz,

      they look really fantastic. I am very pleased that you like the recipe so much. 🙂

      Many greetings,

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