Rye and Wheat Bread

Roggenmischbrot is one of Germany’s most popular breads—versatile, hearty, and full of flavor. The rustic, malty notes in this bread pair well with savory and sweet toppings alike. You’ll need a proofing basket for this. If you don’t have one, line a large bowl with a clean, well-floured linen towel to use as a makeshift proofing basket for a round loaf. I prefer a long loaf shape for smaller, more even slices, so I use an oval proofing basket.