German Rye Farmers Bread
We have a good friend who is German. He loves a bread that he calls "Farmer" or "Peasant" bread. He does not have a family recipe. I have been baking bread for twenty five years and he doesn't like any of my recipes. It is starting to hurt my feelings! I know it is a rye bread. I know it is a sourdough bread. And I know it is dense and has a very thick crust. He says "The crust is everything." So, I was searcing the archives and I found the following recipe and it sounds just like the bread he describes to me. But I am having problems with the conversions of weights. I am comparing this recipe along side two others. Does the recipe call for 5 1/2 cups rye flour, 1/2 cup wheat flour, 5 tablespoons sourdough starter, 5 tablespoons yeast, 4 tablespoons salt and 2 1/2 cups water? That seems like a huge amount of yeast for so few cups of flour. And so little sourdough starter? I was going to use the recipe for Sauerteig Sour Dough Starter. My ego can't stand another rejection! Are my conversions correct?
Farmer's Rye Bread
570 gm Rye Bread Flour
60 gm Wheat Bread Flour
500 ml Water
16 gm Sourdough
13 gm Salt
15 gm Yeast
4 Tablespoons Brotgewürz or mix of Crushed Fennel, Coriander and Caraway
Mix all ingredients into a dough and knead till smooth and elastic. Let rest 30 minutes. Put into the desired shape and form and eventually bake in preheated oven 200°c for 65 minutes.
Here is one to start out on. I think the spices make the "difference" you refer to.
The rye can also be reduced and wheat increased, add part of flour mixture and water to your starter to increase starter to about 300 gm. Let stand until it doubles and then add rest of ingredients (I would add a two teaspoons of brown sugar to rest of water) with or without the yeast to make dough. It is not necessary to let rye dough double before shaping but I do recommend using a lined or flowered bowl or basket to proof before baking (top of loaf down). Gently overturn onto baking parchment, spray with water, score and bake. A cold oven can also be used add aprox. 10 minutes to baking time if round loaf. Should you happen to overproof, and this can easily happen, reshape, or roll it up using a little more flour and let it proof again.