Bauernbrot
*Edited to add formula. Pretty sure this is what I did. Now that I look at it again it could probably stand some tinkering.
I’d heard that freshly ground coriander seeds were altogether different from the prepackaged powder, but… Wow! Now I get it. And, as for what freshly ground coriander does to a hearty rye, I have not the words. But I do have the bread.
This is a half whole rye, half whole wheat loaf. I fed my WW starter with rye to build it up with a long, long fermentation time, leaving it with loads of flavor but not much leavening power. A bit of instant yeast solved that problem.
The result was just what I’d hoped, a hearty loaf with an aroma that is permanently imprinted on my brain.
Oh, and I generally avoid using traditional names for my bread (I just don’t have the energy to argue over “authenticity”) but since I tested this one on actual Germans, who did seemed pleased with the result, I’m going for it on this occasion.
Marcus
Starter | grams | |||
Dark Rye Flour | 150 | 100% | Mix 3-4 min | |
Water | 115 | 77% | Ferment at least 12 hrs | |
Initial Starter | 50 | 33% | ||
total | 315 | |||
Final | grams | |||
Starter | 315 | 34% | autolyse flour and water 20 min | |
Whole Wheat Flour | 500 | 54% | mix all | |
Dark Rye Flour | 425 | 46% | Alternate kneading/resting 10-12 min | |
Water | 640 | 69% | Ferment 1 1/2 hrs | |
Salt | 16 | 1.73% | shape (2 loaves) | |
Instant Yeast | 12 | 1.30% | Proof 1 hr | |
Ground Coriander | 12 | 1% | bake w/ steam | |
total | 1920 | 475F 8 min | ||
425F 40 min | ||||
Finished | grams | |||
Whole Wheat Flour | 500 | 47% | ||
Dark Rye Flour | 575 | 53% | ||
Water | 776 | 72% | ||
Salt | 16 | 1.49% | ||
Yeast | 12 | 1.12% | ||
Ground Coriander | 12 | 1% | ||
total | 1941 | |||
Initial starter contribution | ||||
Whole Wheat Flour | 29 | 57% | ||
Water | 21 | 75% | ||
total | 50 | |||
% of flour in starter | 3% | |||
starter as % of finished dough | 16% | |||
salt in tsp | 2 3/4 | |||
yeast in tsp | 2 1/4 |