Sourdough tin loaf made of a mix of wheat, durum and rye flours. It's higher hydrated and baked in a tin for an extra moist crumb. Mischbrot is a common German type of bread with wheat and rye and this is my version of it. It's about 30% rye, 40% wheat and 30% durum. It'll keep longer than your normal country loaf and taste especially great slighlty toasted with butter and honey.
