Roggenmischbrot or Weizenmischbrot - which is this?

Whichever grain is over half. As written (more rye) it's a Roggenmischbrot: deeper flavour, denser, longer-keeping. Swap the flour amounts for a lighter, milder Weizenmischbrot.

A tin is foolproof and gives a neat sandwich loaf. Free-form in a Dutch oven gives more crust but needs a tauter shape and careful proofing.

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German mixed sourdough bread (Mischbrot, rye & wheat)

The everyday German loaf: a rye sour for flavour, wheat for a sliceable crumb. The bread most German households actually eat.

Recipe

Bread

Everyday

Finn GlasCo-Founder + Engineering

·June 13, 2026·

2 min read

Step by step

Build the rye sour

Mix Anstellgut, rye flour and water; leave warm 12 to 16 hours until bubbly and sour.

Mix and short knead

Combine the sour with both flours, water and salt. Knead about 6 minutes until the wheat gives the dough some cohesion. It stays tacky.

Bulk ferment

Cover and rest 2 hours at room temperature.

Shape

Shape and place in a greased tin (easy) or seam-up in a floured banneton (crustier).

Final proof

Proof 1 to 1.5 hours, until risen and the surface shows fine cracks.

Bake with steam

Bake at 250 C with steam for 15 minutes, then 210 C for 30 to 40 minutes until hollow-sounding. Cool fully before slicing.

Germany's everyday bread

Mischbrot - 'mixed bread' - is the sliceable rye-and-wheat loaf at the heart of German baking. The rye sour brings flavour and keeping quality; the wheat brings enough gluten for an even, sandwich-friendly crumb. The grain ratio sets the name: over 50% rye makes it a Roggenmischbrot, over 50% wheat a Weizenmischbrot.

What you need

Makes one loaf (about 1 kg). This ratio (about 58% rye) is a Roggenmischbrot - flip the flours for a milder Weizenmischbrot.

Rye sour: 30 g rye Anstellgut, 200 g rye flour (1150), 200 g lukewarm water

Main dough: all the sour, 150 g rye flour (1150), 250 g wheat flour (1050), 210 g warm water, 12 g salt

Kit: scale, a loaf tin or banneton, steam

Notes and swaps

More rye needs more water and gives a denser, longer-keeping loaf; more wheat lightens it. A tin is the easy route; a banneton + Dutch oven gives a crustier free-form loaf. The bread-type names here are the official German ones - see what's really in bread. Compare with the rustic Bauernbrot and pure Roggenbrot.

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Written by

Finn Glas

Co-Founder + Engineering

Finn is one of the Co-Founders. He owns the engineering side, the infrastructure, and most of the late-night fixes that ship before anyone notices.

finn.glas at aicuflow dot comLinkedIn Website