Altenburg Bread Premix: Rye Mixed Bread and Black Forest Bread

Altenburger Bread Premix – Two Breads, One Base

Sometimes, you don't need much to bake truly good bread at home. The Altenburger bread premix is one such base: thoughtfully composed, reliable in processing – and the result is impressive.

One mix can be used to create two classic breads: a hearty rye sourdough bread and a milder Black Forest bread. Both can be baked free-standing, and both take their shape in a proofing basket.

Altenburger Rye Sourdough Bread

For a dough from 1 kg of bread premix

• 1,000 g Altenburger bread premix
• 30 g fresh yeast, dissolved in lukewarm water
• 700 g lukewarm water (dough temperature: 26–28 °C)

Combine the bread premix and the yeast water and knead for 10 minutes. Then let the dough rest for 20 minutes.

After the dough rest, weigh the dough pieces, round them, shape them as desired, and place them in the proofing basket. Proofing time: approx. 60 minutes.

Bake at 250 °C, dropping to 200 °C – baking time 60 to 70 minutes.

Black Forest Bread

For a dough from 500 g premix and 500 g wheat flour

• 500 g Altenburger bread premix
• 500 g wheat flour Type 550
• 30 g fresh yeast, dissolved in lukewarm water
• 10 g salt
• 680 g lukewarm water (dough temperature: 26–28 °C)

Combine everything and knead for 8 minutes – the first 5 minutes slowly, the last 3 minutes a little more vigorously. Then let the dough rest for 25 minutes.

After that, weigh the dough pieces, round them, shape them into an oblong, and place them in the proofing basket. Proofing time: approx. 60 minutes.

Bake at 250 °C, dropping to 200 °C – baking time 60 minutes.

Tip: Due to the wheat flour content, the Black Forest bread is also suitable for bread machines – but those who use a proofing basket will get a nicer crust.