There comes the classic: A brown bread made out of a mix of 50% rye flour and 50% white flour.
I would say this is the most common bread in Germany. Made of about 50% rye flour and 50% white flour, its secret is the sour dough. It comes with a typical crunchy crust that makes it a pleasure to eat every day.
How did you get the crust right? I've tried several bread recipies but the crust never matches that of German bread.
ReplyDeleteAlso, have you tried different ratios of rye to wheat? I miss Mischbrot the most and notice yours is a bit darker internally than I recall. I'm guessing I was buying mischbrot with more wheat than rye.