Alex’s Bread with different Flours and Sourdough

Alex's bread for World Bread Day

It is finally Word Bread Day again, yay! This one is extra special to me. The worldwide pandemic is horrible, but one good thing that came from it is the fact that more people are into bread-making again. Suddenly it is en vogue to talk about sourdough and the like. Once you have made your first sourdough and made your first bread from scratch, you will understand. It is so amazing when you finally can eat the very first slice after so much labor, it is hard to explain.

Alex's bread for World Bread Day

In 2019 I celebrated World Bread day with this Artisan bread, in 2018 the bread was made with semolina and this year, well, this year we have Alex’s bread! My hubby Alex has been baking our bread for several years now. When he started, he barely knew what yeast was and had a hard time, but now he has become a master. He is the master of bread baking. When I told him that World Bread Day was approaching, he suggested making his own version of a bread, because, you know 2020 was crazy, so why not invent something? He graciously allowed me to document the process and write down the recipe for his bread.

Alex’s bread is gone, it has quite a crunch and is more on the denser side. We enjoyed it immensely for breakfast on weekdays. I am sure that some of the flours can be replaced with what you have on hand, but we didn’t try it any other way as of yet. If you don’t know what to make with your sourdough leftovers, how about these vegan brownies with sourdough? If you want to see further bread recipes from all around the world, please check out Zorra’s blog, she collected all recipes here.

I hope you have fun making Alex’s bread!

Alex's Bread with different Flours

Prep Time: 1hr preparation plus start the night before and 4 hours of resting Cooking Time: 35min Total Time: 29hrs

This is a bread that combines different flours and is prepared with sourdough the night before.


  • Dough 1
  • 30 grams of sourdough
  • 30 grams of rye flour
  • 30 grams of water

  • Dough 2
  • 30 grams of sour dough
  • 30 grams of all-purpose flour
  • 30 grams of water

  • Main Dough
  • 150 grams of high-gluten flour
  • 50 grams of whole-wheat flour
  • 300 grams of bread flour
  • 280 grams of water
  • 11 grams of salt



Mix the ingredients of dough 1 either in a small bowl with a lid or a jar and leave covered overnight at room temperature. Do the same with dough 2.


The next day put dough 1 and dough 2 in a large mixing bowl and add all ingredients of the main dough. Knead for five minutes on low, then increase speed to second-lowest and knead for another eight minutes. Cover the bowl with a damp towl and let the dough rest at room temperature for three hours. During these three hours knead the dough briefly every 30 minutes and try to incorporate air into the dough each time. After the three hours form into a ball and let rest covered another hour.


Form the doug into a loaf using a loaf pan and let rest covered for 45min.


Preheat the oven to 250 degrees Celsius and place a container with hot water on the bottom of the oven. My husband likes to roll-up small towels, which he then covers with water as he says that the steam comes from them more evenly, but this optional, see also picture.


Line a baking sheet with parchment paper and carefully plop the bread onto the baking sheet. Cut vertically into the bread more towards one side and spray with water. Then reduce oven temperature to 230 degrees and bake for ten minutes. Spray the bread one more time and bake another 10 minutes, then take out the container with water and bake an additional 15-20 minutes. The bread should be brown and golden and sound hollow on the back.

Alex's bread for World Bread Day

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  • Reply
    zorra vom kochtopf
    Friday October 23rd, 2020 at 09:08 AM

    Wow, was für einen tollen Laib da Alex gezaubert hat. Ich werde es mal mit meinen zu Verfügung stehenden Mehlen nachbacken und werde berichten. Danke fürs Mitbacken beim World Bread Day und ich bin schon auf euer WBD2021 Brot gespannt. 😉

    • Reply
      Friday October 23rd, 2020 at 05:27 PM

      Danke dir, er hat auch eine Version mit Dinkelmehl gemacht, war auch super!

  • Reply
    Sunday October 25th, 2020 at 04:06 PM

    Hey Jenny,
    tolles Brot und die Wiederentdeckung der Brotkultur ist wirklich ein Lichtblick in diesen komplizierten Zeiten.

    Liebe Grüße in den Süden,

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