For the mixed bread, knead sourdough, wheat flour, rye flour, salt and water for about 10 minutes with a food processor and let the dough rest for 30 minutes.
Then knead the dough vigorously by hand and divide into two halves. Grind the dough and let it rise in a floured proofing basket for about 2 hours. Preheat the oven to 250 °C.
Carefully remove the dough from the baskets onto a baking tray and place in the oven. After 10 minutes, reduce the heat to 200 °C and bake the bread for another 50 minutes. Let the bread cool on a rack.
Preparation Tip:
Prepare the mixed bread once with linseed, seeds, etc.. This gives it a bit more bite and keeps it juicy for longer.
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