Weizenmischbrot

Weizenmischbrot with 25% wholegrain rye & 15% T997 rye

I wanted to make a Mischbrot that wasn't too heavy and had reasonably open crumb. Initially I planned to make one of my middlings style loaves , but then I realised that nearly all the wholegrain rye was going into the levain, so there wasn't any need to sift middlings. I did sift off some bran for a cold salted soaker though. I had to use a finer mesh sieve (compared to wheat) to get the bran. 

For those not familiar with T997 rye, I would say it's probably got about the same extraction rate as T80 wheat flour.

I added some Alinsons BF with hemicellulase to the levain and main dough. This seemed like a good idea, given all the xylans in the rye.
To give as good a loft as possible I used Canadian bread flour for the wheat flour, apart from the Alinsons BF, plus 1.2% VWG and 0.1% fresh yeast.

57% of the rye was in the levain and 31% of the flour was prefermented.

The loaves were dusted with T997 before baking.

I thought the loaves turned out OK - reasonably open crumb (but this varied between the loaves - maybe rye is more shaping sensitive?) and some good rye flavour, possibly could have done with a bit more sour, so I might tweak this next time by reducing the levain seed rate and upping the levain build temperature from 26 to 28C.

Lance