rye-wheat bread German style
This is a top rye-wheat bread, easy to make (after a recipe of Elkecarola at www.chefkoch.de )
The trick with this fantastic bread is, that it has a sourdough (SD) made from wholemeal. So the SD is a soaker as well, which binds a lot of liquid and thus makes the bread juicy.
rye-wheat bread 2 loaves of ca 850 g each; hydration 73%
700 g rye-sourdough (made from wholemeal) See below!
400 g rye flour
400 g all-purpose wheat flour
450 g water
25 g salt
1 pouch (7 g) dry yeast or 21 g fresh yeast
(The recipe also works without any added yeast, but the yeast makes it success proof and quickens the prove.)
700 g rye-sourdough (made from wholemeal by a 3-stage-build):
* 1. stage rye SD:
50 g rye SD starter
50 g rye wholemeal flour
70 g warm water
stir and keep warm (77°F) for 5 hours
in a bowl closed by a lid. Choose a bowl of about 4 liters/1 gallon.
* 2. stage rye SD:
90 g rye wholemeal flour
70 g warm water
add to the SD, stir and keep for 12 hours or longer with 70°F.
* 3. stage rye SD:
190 g rye wholemeal flour
230 g warm water
add to the SD, stir and keep for 3 hours with 95°F.
(The 95°F you can achieve by the lamp in an electric oven (control!).
Or by an hot-water bottle under a quilt. Do not heat over 105°F.)
!!! Take away 50 g SD as starter for the next bake !!!
* Mix all ingredients (rye-sourdough, rye flour, all-purpose wheat flour, water with solved yeast, salt) and knead well (by mixer ca 7 minutes, by hand longer).
* Let the dough rest 20 minutes. (cover and keep warm)
* Knead short by hand. Let the dough rest 5 minutes.
* Shape two loaves, give them surface tension and place them in floured dough rising baskets. Cover with a cloth.
Let the loaves rise in a warm place until volume has doubled. This might require 60-90 minutes (with yeast) or up to 5 hours (no yeast).
* Very carefully place the loaves on a baking sheet with baking paper.
* Start baking with 480°F for 15 minutes. Steam once within the first 3 minutes.
(To steam, use a fresh flower spray, spray hot water against the hot inner walls of the oven. Don't hit the electric lamp!)
* Turn down the heat to 400°F and finish baking in another 50 minutes.
* Let the loaves cool down uncovered on a grate.
That is one of my standard breads. We have it every day together with 3 other kinds of bread.
It goes with honey and jam as well as with sausage and ham. It is a tasty allround-bread.
Waiting for your questions and criticism