Enter doses, hydration and times. Hydration is computed automatically.
Illustrative image 
Recipe no. 44 · mikilab.de/44
Wholemeal flour 80% + Rye flour 20%
Sitor draft
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
Use plain breadcrumbs, with no salt or seasoning. Best of all is your own bread from yesterday, dried and grated.
Time & temperature (estimate)
Stated proof: ~4 h. Mild kitchen → use the stated times.
Warmer = faster. Estimate: exact values added by Michele.
Sourdough (Lievito Madre) check
Use it when it is active and stable: it doubles regularly after a refresh. If you have no starter, ask a bakery for a piece or use dried starter to reactivate (about a week).
On TikTokRecipe no. 44
What you need· draft
Allergens
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
Michele's method: the preferment or sourdough works at least 12 hours. More flavour, longer keeping, less yeast.
Calculated from the recipe: facts about the method, not a nutrition label nor medical advice.
Process diagram
Ingredients
Procedure
1) SOURDOUGH (the evening before, 12 hours): refresh your starter with wholemeal flour: 140 g wholemeal flour, 140 g lukewarm water and 20 g starter. Cover and leave at 26 °C. You need 300 g, risen and fragrant. 2) SEED SOAKER (the evening before): pour 150 g boiling water (on top of the recipe water) over 150 g mixed seeds (sunflower, linseed, sesame). Cover: by morning they have drunk it all. Added dry, they steal water from the dough and the bread crumbles. 3) DOUGH: combine 800 g wholemeal flour, 200 g rye flour, the sourdough and the 800 g lukewarm water (30-35 °C). Mix 6-8 minutes on low speed. Add 20 g MikiLab Natural Improver, 20 g salt, 10 g caraway seeds and, last, the soaked seeds. 4) TEXTURE: a soft, sticky dough, more for a spoon than for hands. Do not add flour. 5) BULK (2 hours at 26 °C): covered in the bowl, no folds. 6) INTO THE TIN: grease two loaf tins and coat them with seeds or rolled oats. Fill two-thirds full, smooth with a wet hand and cover with more seeds. 7) FINAL PROOF (2 hours at 26 °C): it should almost reach the rim, with small cracks on top. 8) BAKING: load at 230 °C with steam. After 10 minutes release the steam and lower to 200 °C: about 55 minutes in total. Core 96-98 °C. Turn out and return to the oven for 5 minutes without the tin to dry the sides. 9) REST: wrapped in a cloth, 12-24 hours before cutting into thin slices. Keeps for a week. 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.
German wholegrain bread loaded with seeds. Sourdough and Improver.
Useful terms *
Made with Michele's hands
MikiLab 🇮🇹🇩🇪
