Six-Grain Bread – Recipe with the 6-Grain Bread Pre-Mix

Six-Grain Bread – one bread pre-mix, many possibilities

The 6-grain bread pre-mix is a reliable base for a hearty, aromatic loaf. If desired, you can enrich the dough with quark, sunflower seeds, or similar additions – the basic recipe always serves as the starting point.

The result: a moist bread with a bite, a crispy crust made from rye or oat flakes, and a crumb that truly impresses.

Six-Grain Bread

For a dough made from 1 kg bread pre-mix

• 1,000 g 6-grain bread pre-mix
• 20 g fresh yeast, dissolved in lukewarm water
• 650 g lukewarm water (Dough temperature: 26–28 °C)

Combine the bread pre-mix and the lukewarm water with the dissolved yeast. Knead the dough for 20 minutes – at the lowest possible speed, whether with a stand mixer, hand mixer, or bread machine. A professional baker would use a spiral mixer on speed 1 for this.

After kneading, let the dough rest for 20 to 30 minutes.

Then shape the dough into an oblong form – knead, fold, shape – then moisten and roll in rye or oat flakes. Place the dough in a loaf pan and make a deep lengthwise cut.

Proofing: 35 to 45 minutes. If you don't have a proofing cabinet, you can also let the dough rise in the oven with the light on – the warmth is sufficient.

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

Tip: When placing the bread in the oven, put a cup of hot water on the oven floor – the resulting steam ensures better crust formation. Be careful of the risk of scalding.