The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Steinhorster Meal Bread from Ketex - definifely worth making!

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CrustandCrumb's picture
CrustandCrumb

Steinhorster Meal Bread from Ketex - definifely worth making!

Great recipe, I didn't have the 5 or 7 grain meal he mentioned so I substituted a mixture of rye, oat and wheat flakes. Nice sour flavor. I also substituted bread starter in place of the yeast for the preferment.

The dough was really wet, thick. After two hours i had to use extra flour to get the outside dry enough to become workable. I left the dough in the refrigerator for a slow rise and worked great!

Here's the link to the recipe

http://ketex.de/blog/brotrezepte/steinhorster-schrotbrot

I used Google Translate to get the recipe.

Your Amateur Baker,

Sid

Comments

hanseata's picture
hanseata

Gerd probably used a coarser meal that soaked up more water than your flake mix. That would account for the need of a bit extra flour to make it workable. But your bread looks very nice!

Karin

 

CrustandCrumb's picture
CrustandCrumb

I'm working on the German breads first then moving onto other types. I bought all the stuff to make Stollen this weekend, I'll be following the recipe from the book, "Kaffeehaus".

Wish you a good trip to Germany!

Sid

Foodzeit's picture
Foodzeit

A wonderful Stollen for the time before xmas. Now that is something I am looking forward to on my trip back home, means this year I won't bake one. Are you going to make the one with Marzipan? Don't forget to blog about your Stollen baking.

CrustandCrumb's picture
CrustandCrumb

I'm sticking with the recipe I found in book "Kaffeehaus" for now. If this works, I'll make a bunch of loaves to give away for Christmas. Otherwise, I'll hunt for other recipes, my goal is a airy, not too sweet Stollen.

I have wonderful memories of the Stollen I had in Munich at Kustermann's, our hotel recommend their Stollen. Light, airy, not too sweet. We ended up getting a loaf of their almond Stollen which according them is a Munich specialty.

Good or bad, you'll definitely see my posts.

Ciao,

Sid