Eifel “Little Tike” Bread

The Eifel “Little Tike” Bread is a mixed wheat bread with a fantastic unique taste, thanks to the optimal way the aroma develops while the dough is resting. The crumb structure can be adjusted to preference when working with the dough, since the dough is simply folded before being placed into the proofing basket.

A coarser crumb can be promoted through a longer, cooler proof. Pay attention to the formation of a strong crust during baking, since a well-done crust provides toasted aroma and a long shelf life. 


Rye sourdough:

  • 145g rye flour type 960
  • 145g water
  •   10g starter

RT: 18-24 hours     DT: 30°C     TA: 200

Wheat sourdough:

  • 50g water
  • 45g wheat flour type 700
  •   5g starter

RT: 12-15 hours  DT: 27-30°C  TA: 211

Main dough:

  • 300g mature rye sourdough
  • 100g mature wheat sourdough
  • 300g wheat flour type 700
  • 200g rye flour type  960 (or R500)
  • 200g whole grain spelt flour  (or whole grain wheat flour)
  • 500g w
  •    21g salt
  •   8g yeast

MT: 6 minutes slowly / 4 minutes quickly DT: 25-27°C


  • Mix all ingredients slowly for 6 minutes and then knead quickly for 4 minutes.
  • Let the dough rest in an oiled dough tub for 30 minutes. 
  • Fold the dough and let it rest another 30 minutes. 
  • Divide the dough into pieces of the desired size and fold each from all its sides to form an elongated loaf. 
  • Place seamside-up in a floured proofing basket and let it proof. 
  • Once it is 2/3 proofed, tip it out of the proofing basket and score as desired. 
  • Bake in an oven that has been preheated to 250°C with a medium of steam. 
  • After 5 minutes, turn down the oven to 200°C and bake until well browned. 
  • To get a stronger crust, release the steam after 20 minutes.