October 19, 2019 - 11:45am
Schrotbrot (Martin Poet Stoldt)
One of my favorite breads: a real “ wing it formula”:).
750gr of ripe rye SD
750gr medium rye flour
250gr Mixed cracked grains ( whatever is in your pantry)
150gr Sunflower seeds
100gr rolled oats
some ground flax
20gr salt
cover the grains with boiling water the night before baking
then mix all the ingredients to a good consistency ( will need some more water)
I fill 3 Pullman pans with 1000gr dough and some small pans with the rest
ferment at room temp till double ( has been between 5 and 8 hours)
preheat to 480F, bake 15 min@480F, 30min@400F, 25-30min@350F.
let Rest at least a day or two.
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