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MikiLab's recipes

Browse the recipes and make them at home: doses recalculated for the home oven, explained step by step.

MikiLab doesn't want to teach the craft to anyone who has practised it all their life. Hands, flour, the home oven and time always change something.

Sitor's Workshop

176 recipes

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Recipes are of two kinds: those checked or tested by Michele and the drafts written by Sitor, Michele's AI avatar: an artificial intelligence based on Anthropic models. Each recipe clearly states which kind it is.

Free for personal use. Recipes and texts © MikiLab: reproducing or selling them is forbidden, links are welcome. Official prints and shares carry the MikiLab logo.

© MikiLab — Sitor's Manual · Made with Michele's hands

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Pane Morbido ai Cereali (Kochstück)

Enter doses, hydration and times. Hydration is computed automatically.

Soft Multigrain Bread (Kochstück)Illustrative image
MikiLab
MikiLab
Soft Multigrain Bread (Kochstück) · 11/10/2026

🇩🇪Soft Multigrain Bread (Kochstück)

Soft multigrain loaf with cooked-flour

Recipe no. 35 · mikilab.de/35

Type 1 flour + grains

Tested by Michele

Michele's touch: soaked breadcrumbs

In all my savoury recipes I add a little soaked breadcrumb, the «Brösel» (German bakers call it an old-bread soaker). It makes the crumb softer, brings crust flavour and keeps the bread fresh longer. Optional: the recipe works without it, but I always do it.

Dry breadcrumbs

50 g

Water

150 g

for this recipe, with 1000 g of flour

  1. The day before: stir the breadcrumbs and water into a soft paste. Cover and keep it in the fridge overnight.
  2. The next day: add all the paste to the final dough (not to the preferment), with the other ingredients. The recipe's water stays the same.

Use plain breadcrumbs, with no salt or seasoning. Best of all is your own bread from yesterday, dried and grated.

MikiLab
MikiLab
Sitor's Manual

Soft Multigrain Bread (Kochstück)

Farina tipo 1 + cereali (W280) · Proof: ~3 h · Difficulty: Easy
Flour1000 g
Water560 g
Salt20 g
Cooked flour (Kochstück) — 15% of flour weight150 g
Seed mix (sunflower, flax, sesame)180 g
Honey40 g
Fresh baker's yeast (Hefe)20 g
Natural Improver30 g
Olive oil (Öl)10 g
Apple cider vinegar (Essig)10 g
Coconut fat10 g

Baking: 210°C · 40 min

Method

1) Kochstück: heat 150 g flour with 300 g water to 65°C, make the paste, cool. 2) Soak the seeds in 100 g warm water 1 h (Quellstück). 3) Knead flour, water, honey and yeast 6 min; add cooked flour, soaked seeds and salt, knead smooth. 4) Bulk 90 min with 2 folds. 5) Shape a loaf, sprinkle with seeds, into a mould or on a tray. 6) Final proof 90 min. 7) Bake at 210°C with steam 10 min, then 200°C to 40 min total. NATURAL IMPROVER (optional): I always add my Natural Improver (2-3% of the flour) for more strength, aroma and lasting softness; you can replace it with a simple malt or omit it. COCONUT FAT, OIL AND VINEGAR (my method): add the coconut fat once the dough comes together into a ball; add the olive oil, apple cider vinegar and salt last.

Allergens: Gluten, Sesame, Lupin

© MikiLab — Sitor's Manual · mikilab.de · Do not reproduce or sell without the logo and consent

Time & temperature (estimate)

Kitchen temperature:

Stated proof: ~3 h. Mild kitchen → use the stated times.

Warmer = faster. Estimate: exact values added by Michele.

Easy

On TikTokRecipe no. 35

What you need· draft

  • Scale (1 g)Where: houseware
  • Large bowlWhere: houseware
  • Oven thermometer · optionalWhere: houseware / online

Allergens

GlutenSesameLupin

Always check the labels of your products.

Oven and steam can burn.

Recipes and texts © MikiLab. Free for personal use. Official prints and shares carry the MikiLab logo.

The MikiLab label

WholegrainNo eggsNo additives
Total fermentation
≈ 3 h
How it rises
direct dough
Baker's yeast
2 % of flour
Salt
2 g per 100 g flour
Added fat
1 %
Added sugars
4 %
Flour
Farina tipo 1 + cereali (W280)

Calculated from the recipe: facts about the method, not a nutrition label nor medical advice.

Process diagram

MikiLabSoft Multigrain Bread (Kochstück)🥣1. Mixing12 min⏳2. Bulk rise1,5 h🤲3. Shaping🫧4. Final proof1,5 h🔥5. Baking210 °C · 40 min🌬️6. Coolingmikilab.de
Direct dough72% hydr.1000g flour1.5h leaven.210° · 40′ StaticDirect

Ingredients

Rescaleg
How much flour?
Flour1000 g · 100%
Water560 g · 56%
Salt20 g · 2%
Cooked flour (Kochstück) — 15% of flour weight150 g · 15%
Seed mix (sunflower, flax, sesame)180 g · 18%
Honey40 g · 4%
Fresh baker's yeast (Hefe)20 g · 2%
Natural Improver30 g · 3%
Olive oil (Öl)10 g · 1%
Apple cider vinegar (Essig)10 g · 1%
Coconut fat10 g · 1%

Procedure

1) Kochstück: heat 150 g flour with 300 g water to 65°C, make the paste, cool. 2) Soak the seeds in 100 g warm water 1 h (Quellstück). 3) Knead flour, water, honey and yeast 6 min; add cooked flour, soaked seeds and salt, knead smooth. 4) Bulk 90 min with 2 folds. 5) Shape a loaf, sprinkle with seeds, into a mould or on a tray. 6) Final proof 90 min. 7) Bake at 210°C with steam 10 min, then 200°C to 40 min total. NATURAL IMPROVER (optional): I always add my Natural Improver (2-3% of the flour) for more strength, aroma and lasting softness; you can replace it with a simple malt or omit it. COCONUT FAT, OIL AND VINEGAR (my method): add the coconut fat once the dough comes together into a ball; add the olive oil, apple cider vinegar and salt last.

The why

This recipe's steps explained by Sitor (AI). The quantities stay Michele's.

Machine Sheet

Production Mode: Manual

Hourly Yield: ≈ 40-80 pcs/hour (by hand)

No machine active: manual work. Turn on the Machine Park in the Lab.

With cooked flour and soaked seeds (Quellstück) it stays soft for days. The Kochstück boosts hydration and digestibility.

Useful terms *

  • * Quellstück: seeds/grains soaked (often the night before) so they absorb water and don't steal moisture from the dough.
  • * Final proof (appretto): the second proof after shaping, before baking.
Michele

Made with Michele's hands

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