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    You are in: Home / Recipes / Rustic Kibbled Wheat & Rye Loaves Recipe
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    Rustic Kibbled Wheat & Rye Loaves

    Rustic Kibbled Wheat & Rye Loaves. Photo by duonyte

    1/4 Photos of Rustic Kibbled Wheat & Rye Loaves

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    Total Time:

    Prep Time:

    Cook Time:

    6 hrs

    4 hrs 30 mins

    1 hrs 30 mins

    LilKiwiChicken's Note:

    I used half of Mean Chef's biga (81918) for this recipe. I also used Allinson's (which is a British brand) white bread flour with kibbled grains of wheat & rye, although if you do not have this available you may wish to use 3 & 1/2c of strong white bread flour & add 1/2c of grains. Using biga gives a lovely textured loaf with a tangy taste, it seems a bit time consuming but I actually spent less time in the kitchen than if I had baked a cake. Time includes proving time.

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    Units: US | Metric


    1. 1
      Put the water, milk & yeast into a small container & mix. Leave for 10 minutes.
    2. 2
      Put the oil, salt, brown sugar, biga & flour into a large bowl. Add the yeast/water mixture and stir with a wooden spoon for 1 minute.
    3. 3
      Using a mixer with a dough hook (I have hand mixer with two dough hooks), mix for 8-10 minutes. The dough will be very sticky & is not suitable for kneading by hand (I thought about it but don't be silly like me!).
    4. 4
      Cover & leave in a warm place until nearly doubled (this took me about 1 & 1/2 hours).
    5. 5
      Scrape out of the bowl onto a very well floured bench & gently split into 3 equal portions (I used a very sharp knife). Gently fold into loose rounds & leave to rest for about 1 hour. You need to be gentle as you don't want to knock the air out of the mixture.
    6. 6
      Gently shape into the form you want, being careful not to knock the air out of the dough. I gently stretched two of these into slipper shapes, and cut the other into 6 rolls, and rested each of the three portions on separate pieces of parchment paper. Being careful, put small dimples on the tops of the loaves & leave until doubled (about 1 & 1/2 hours for me).
    7. 7
      Just after doing this heat your oven & baking stone to 240 degrees Celsius.
    8. 8
      Once the loaves have doubled, bake as many as your stone can handle (mine was one portion at a time) for 5 minutes on 240 degrees Celsius. Lower the temperature to 200 degrees Celsius & bake until the base sounds hollow when tapped (about 30 minutes in total for a loaf, 20-25 minutes for the rolls).
    9. 9
      To get a nice crust spray the oven (taking care not to get the bread in the process) with water once or twice during baking.
    10. 10
      Once cooled these loaves freeze easily - I normally put them into a freezer bag with a twist tie & pop them in the fast freeze section of my freezer. I then let them defrost on the bench, or if you make rolls you can let them defrost & pop them into the oven on 200 degrees to warm them through.
    11. 11
      For Vegan use only the water.

    Ratings & Reviews:

    • on January 31, 2006


      This bread was an education. We don't have the Allinson flour, so I had to search for wheat and rye berries. I ground them until they were no larger than my steel-cut oats. I made a biga from 3/4 cup sourdough starter, 1 1/2 cup flour and 1/4 cup water. I used half one day for half of the above recipe, omitting the yeast. The rest of the biga stayed in a zippered bag in the fridge. Last night I used the rest of the biga, adding the yeast to the recipe. Both days I used my bread machine to mix up the dough, and then baked at 400 deg.F. What a delicious bread. The grains give a little bit of resistance to the teeth and a pop of flavor that is really welcome. For each loaf I used 1 1/2 c. bread flour and 1/2 cup of the "kibbled" grains.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Rustic Kibbled Wheat & Rye Loaves

    Serving Size: 1 (914 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 731.5
    Calories from Fat 109
    Total Fat 12.1 g
    Saturated Fat 2.4 g
    Cholesterol 5.6 mg
    Sodium 1577.4 mg
    Total Carbohydrate 133.8 g
    Dietary Fiber 4.6 g
    Sugars 4.8 g
    Protein 18.8 g

    The following items or measurements are not included:

    active starter

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