/ Recipes / Wheat

Wheat and Rye bread


  • 150 g Soligrano BIO wholegrain rye flour
  • 295 g of wheat flour, type 400-500
  • 7 g of dried yeast (or 15 g of fresh yeast)
  • 1.5-2 teaspoons of salt
  • 15 g of linseed
  • 15 g of sunflower seeds
  • 15 g of powdered sourdough
  • 350 ml of lukewarm water


Pour flour, salt, powdered sourdough and grains into a bowl, then add water and dried yeast.
* For fresh yeast: Pour 350 ml of water into a bowl and add 15 g of yeast, mix until completely dissolved.

Then add the remaining ingredients. Knead the dough by hand or with a mixer until smooth. Put the dough into a 25 x 12 x 8 cm baking pan greased with oil.Cover the dough with a cloth and let it rise to the edge of the pan. Then put the form in a preheated oven (200-220 C).

Bake for about 40-50 minutes until the crust is dark brown.

Soligrano wishes you a tasty meal!