Rye-Wheat Mix 60/40 (Roggenmischbrot)

Today and yesterday we ate my latest one: Rye-Wheat mix (60/40). The recipe is called 2 Pfünder Roggenmischbrot 60/40 (freigeschoben) RST by Steinbacher of the Sauerteig-Forum.
Of the bread that I have baked up to now, this one tastes most like the German "everyday" bread that I liked... and missed :) .. and now don't miss anymore because I've got it! HA!
But before I give you the recipe some information about flours

In Germany ryebread is hardly ever mady of what is called here "wholemeal". German flours are divided into several "grades" of "strongness". in the case of
rye
it starts with 1.800, which would be a wholemeal than
1370, a bit lighter .... 1150, again lighter 997 815 and than, for "white" coloured rye-mix breads 610.

Wheat is the same:
starts with 2000 which would be "kibbled"
than 1700, 1200, 1050, for dark mixed breads and further "milled out":
812, 630, 550 for baking cakes, 405 for cookies and delicate baking.

The normal Aussieflour you get at the supermarkets are somewhere between 405 and 550... and as such not really a good choice for bread. And than you get wholemeal. A big jump. And as for rye flour: you only get wholemeal at most places.
In fact I only found one place where I can get rye flour between wholemeal and the really outmilled light stuff with not many nutrients in it anymore. It's online though ("Basic Ingredients") and you pay for the postage :(

Most recipes I have from Germany are baked with the  wheat and rye flours around type 1050.

The difference between wholemeal and type 1050 is recognisable in the use of water, colour, taste and baking (rising) of the bread.

So back to my Roggenmischbrot:
I thought, maybe I can get a similar result, when - for the type 1050 part in the recipe - I mix the Aussie cake-flour with the wholemeal flour.
But that resulted in a much softer, stickier dough and I used much less water than in the recipe. The dough was almost not workable... but the result tasted great! Next time I might let the breadmachine do the kneading for me.

So here the recipe:

400 g rye sourdough
220 g rye wholemeal
140 g wheat wholemeal
140 g wheat baking meal
15 g salt
280 g water
I also seasoned it with 1/2 tsp ground coriander and 1/2 tsp ground cardamon this time.

I made the sourdough like always with the 3-stage method.

Mix all ingredients, and knead for 5 minutes... than rest for 20-30 min, shape it round, rest 5-10 min for the dough to relax the tension, than form into long shape and put with "rough side" up into the banneton.
Rest until almost doubled (slightly "under-risen")
Heat oven up to 250°C
overturn bread from banneton onto hot baking sheet.
bake until wanted colour is done and than turn back to 200-180°C.
The recipe as above takes about 60 min all in all.

This is the "nicer" side of it.
Because of the very soft and sticky dough I also floured the banneton extremely well as you might see.
The bread tore open at the bottom of one side. In the German sourdough forum "der Sauerteig" they told me that this can have several reasons: to much under-risen, not enough kneading, not enough steaming, not enough under-heat in the oven.

well, in my case: I didn't steam at all this time and told you already about my kneading problems... so I think that is, what it was... I think, the big wholes in the "Krume", the crumb (???) also speak for not enough kneading.

But apart from some bigger wholes, the crumb was just nice and the bread really tasted very nice. I will make it soon again, but this time let the bread machine do the kneading for me and might not do that mixing with more cake flour than in the recipe... I also am hoping to find wheat bread flour of the right type in an Italian Foodmarket in Werribee today :)  That would be perfect. "Basic Ingredients" seem to have something similar, but I rather don't have it sent all the way from Queensland. Yes, I am a bit a "greeny" and Werribee means less polution... and cheaper price.