The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Mixed - Flours Loaves by Anulka

Przytulanka's picture

Mixed - Flours Loaves by Anulka

Hello Everybody!

My name is Anna and I live with my husband and my two sourdoughs - Rye and Wheat-in NY. I was born in Poland. I started baking 3 years ago. I started from the no-knead breads. In 2009 I made my starters and till today I use them to  bake our daily breads. My baking is experimental, intuitive and personal. Recipes are inspiration for me but I rarely follow them. 11 monthes ago I started posting about my bread baking on my blog BOCHENKOWO (Bochenek means loaf in Polish). I had  posted in Polish but few days I decided to start posting in English.

 Here is my first recipe in English:



219 g whole - wheat flour

200 g  boiling water

53 g golden roasted flax seeds

6 g salt



130 g whole- rye flour

122 g whole-wheat flour

123 g organic spelt  flour (whole grain)

250 g  water

35 g  mature sourdough  starter (wheat)*

45 g mature sourdough  starter (rye)*. 

*My  both sourdough starters are whole grain.

Mix all ingredients for the soaker and sourdough it for 10 hours at room temperature.

Final dough :

424 g whole- rye flour

340 g whole- wheat flour

509 g  organic spelt  flour (whole grain)

900 g of water



24 g of salt

Disperse the soaker and sourdough in the water. Add the flours (without the salt), Knead by hand until it is thoroughly combined and all the flour is hydrated. Let the mixture sit for  30 minutes.

Add the salt and knead the dough until all of the salt is incorporated.Cover the mixing bowl with plastic bag and let  the dough rest for 60 minutes.

Knead again and divide the dough into two equal pieces. Ferment the dough for 3 hours.

Preheat oven (with a baking  stone) to 500 F.

Place the shaped loaves in oiled loaf pans (2-3) and cover with damp cloth. Score the loaves and put them in the oven.

 Bake  for 10 minutes , then  turn down the temperature in the oven to 450 F. Bake for another 10 minutes, remove  loaves from the pans and place them on the stone. Bake for 15 minutes. Remove the loaves from the oven and let them cool completely on a wire rack before cutting into.




Crider's picture

I like the fixed photo of the wheat fields and how the text scrolls past it.

wally's picture

Your loaves look very good - I'd love to see a shot of the crumb if you have one.


Przytulanka's picture

This photo of the  crumb is rather poor. It was taken in bad light conditions and I must admit I`m poor photographer. All breads were eaten so I can`t improve it.

kutzeh's picture


I will try your recipes. My mother came from Poland and I used to speak and write but am forgetting. We love the dark breads and I will make some of your recipes. I also went to Bochenko.

I want to make a sour dough rye with caraway seeds. Crust is thin, shiny and cracked. Bakeries, now gone, in our Polish neighborhoodm and they made the best half rye and whole rye breads. Now I have to bake them because I can't find any good bread.

I would appreciate any help.