German type Multigrain Bread

A satisfying malt, mutli-seeded loaf. - Panomix Polysporo


Group Weight / Volume Product
Panomix Polysporo 1.000 gr
Fine Yellow Flour 800 gr
Wholegrain flour 200 gr
Yeast 40 gr
Jung Roggenmaltz Extract (malt) 40 gr
Water 1.320 gr
Seedmix or Flour extra ingredients


    Mix all the ingredients at low speed for 3 minutes and then switch to high speed for 7 minutes until you get a stretchy dough.

    Allow the dough to rest for 10 minutes.

    Cut the dough into 430 gr portions and mould into a round shape.

    Allow the cut dough to rest for 10 minutes.

    Shape into a bread loaf or any other preferable form.

    Decorate with Seedmix or flour.

    Proof for 45 minutes.

    Score the surface as you wish.

    Bake at 210°C with steam for 40 minutes. Make sure to keep the damper open for the last 10 minutes.

German type Multigrain Bread