The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ruchbrot

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alabubba

This is my first blog entry here on TFL so here goes:


It started out like most weeks. I knocked out a couple loves of basic white bread on Monday.


My scale arrived from Amazon.com on Tuesday along with my new solder sucker and I was anxious to try it out but didn't want to get too much bread on the counter so I decided to wait. Wed completely got away from me and I didn't even cook dinner (McDonalds to the rescue) so along came Thursday and I decided to convert my usual recipe from cups to weight.


Thursday


I also made a large batch of Portuguese sweet bread using a recipe from this thread (holds99)


On the upper left is the basic white loaf, all the rest is from the sweet bread recipe. (Note, I did not double the recipe. It makes a bunch of dough.



 


I baked a loaf of basic white again on Friday, using some Seal of Minnesota Flour that one of the grocery stores in my neck of the woods decided to carry in #50 bags (for $16.00) and it was FAB.


I usually use walmart brand cheep AP. I would post pics but we ate the evidence. Will post pics of the next loaf. I had about 20 percent more rise and the crust and crumb rival Wonder Bread! It didn't make it past breakfast the next morning.


So Saturday rolls around and my daughter (20yo) decided she wanted my wife's French Onion Soup. And she wants it in a bread bowl. (I love a challenge)


So I have been wanting to try a version of Ruchbrot (from this thread)


 


What I came up with was this:


650g Whole Wheat Flour


150g Rye flour


200g AP flour


650 ml water (100° f)


2-1/2 tsp yeast


2-1/2 tsp salt


--1 egg for wash--


______________


 


Mix everything together in a large bowl. knead everything together into a smooth dough. Let rise until doubled. Form the dough into small boules. Preheat oven to 450 ° f-475 ° f. Wash with the egg to help seal the crust. Let rise until almost doubled and bake for about 25 minutes until done. Internal temp of 195° f


 


I let them cool and sliced the tops off, pulled the guts out and filled. They held up beautifully, No leaks at all. even after 6 hours, no leaks.


Oh, and did I mention the bread was YUM, Earthy, Hearty, and robust.




 


 

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