Mixed Bread Baked in the Roaster

First, mix all the ingredients together, knead with a food processor for 3 minutes slowly and 7 minutes quickly.

Let rise covered for about 30 minutes, then knead again to add some tension to the dough.

Place in an oblong proofing basket dusted with rye flour, let rise for about 30-45 minutes.

Preheat the cast iron roaster with lid in time at 250 °C top and bottom heat.

Carefully remove the bread from the oven, turn it out onto a piece of baking paper cut to size, and carefully lift it into the roaster. Quickly put the lid on top and put it into the hot oven.

After 10 minutes, turn the temperature down to 180 °C, after another 30 minutes, remove the lid and bake for another 10 minutes.

Preparation Tip:

No more steam production in the tube, the bread gets a wonderful crust and fine crumb. A cast iron roaster is really necessary for this recipe. You can also turn the bread into the roaster without baking paper, but this requires a little practice.

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