The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Honig Salz Brot (German Honey-Salt Bread)

cor's picture

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.  



The crumb:


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).  

Mini Oven's picture
Mini Oven

Looks like a good result.  Did you use the spices?


AnnaInMD's picture

and I love the site you highlighted.  It has so many great recipes, I love the Broetchen ones :)

Thanks much !

Good job :)



cor's picture

I wanted to get the full flavor of the bread.  And also, the bakery I work at use all those spices in our breads, so I wanted to eat something different.  Can't see the benefit in making bread in the honey-salt method.


I'll have to check out that site some more, just getting into German breads now.


cor's picture

It makes baking more enjoyable to get good feedback. 

Deuro's picture

I baked this for many years when I worked in the Bakery of a Camphill Village in Aberdeen, Scotland. The recipe derives from Dr. Rudolf Steiner, Austrian born founder of Anthroposophy, Waldorf Education, Bio-Dynamic Agriculture, etc. The bread is described at length in a book by Rudolf Hauschka, Nutrition: what determines the leavening process, when is the maximum rising time (at dawn), etc. Hauschka came across the interesting fact that when honey was used from bees who had been overwintered and fed on sugar water from beet-sugar instead of cane sugar, the bread wouldn't rise. The honey needs to be from a flower source, not a root source! The book is probably still in print as it is very popular amongst those seeking a deeper understanding of nutrition.