Honig Salz Brot (German Honey-Salt Bread)
HEY there everyone,
A long hiatus since my last post. Anyway, I heard about this bread, the Honig-Salz Brot, in passing a few weeks ago, and found a recipe. Anyone heard of this bread? No yeast or sourdough starter is added to the bread. A mixture (the first mix) of salt, honey, water and rye flour are mixed until combined, covered and left over night in a warm area, where the next day, the mixture will be bubbling and fermented (like starting a sourdough starter). The second mixture of rye, whole wheat flour, salt, honey and water is added, until fully proofed. A final addition of whole wheat flour, salt, spices are added, the dough has a final bulk proof, and is shaped, proofed and baked.
I made the bread! Well, it is interesting. The bread has a definite young sourdough starter taste to it.
So this loaf of bread was first mixed on Saturday at noon; by the morning, it was bubbling, by that night, I had shaped it and retarded it over night, when it was baked on Monday morning. So the dough went from lifeless to super active to baked in a matter of 2 days.
The bread is not acidic at all. The recipe is low on the hydration IMO (had to add a good amount more of water to get it to my liking). And like I said, it has a very interesting taste to it, not yeasty or sour at all, really. Here's the recipe. I don't speak German, so I did my best with what Google translate threw at me.
Any tips if you've eaten/made this bread would be awesome, as there is absolutely nothing about this bread online (in English).