January 31, 2016 - 11:54am
German 'brotbacken'
i went on a short trip to Bavaria a couple of weeks ago and really enjoyed sampling the traditional Rye breads. I made this when I got home. It was made with about 70% coarse rye flour and 30% strong white at 80% hydration. I used a rye sourdough starter at 100% hydration as well as some fresh yeast and added in some caraway seeds as well.
This was the recipe that I used which I just found online:
http://www.rootsimple.com/2012/12/how-to-bake-a-traditional-german-rye-bread/
Crumb was probably a little too dense in parts which I'll try and improve on next time. There's something I like about not scoring these loaves so each one creates its own unique crust pattern!
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For some reason it's got an embedded space at the end - here is the right one.
http://www.rootsimple.com/2012/12/how-to-bake-a-traditional-german-rye-bread/
Good looking loaf though!
I do the microbakery thing down here and sales of my rye breads have been slowly rising, as it were - although I live in hippy central, I think more people are finding they have mild (to severe in my mother in-laws case!) wheat intolerances, so are (fortunately) going down the long ferment and Rye routes rather than jumping on the gluten free bandwaggon.
-Gordon
It's looks like a snow-capped Alps from the birds's flight. Beautiful bread!
Adam, I'm with you re no scoring. I like the natural looks of something being torn apart. I guess a nature element to it. Kind of like the Grand Canyon only a little faster.
I really like to look at well-scored loaves. Much in the same way as I like the effort and skill that shows in a refurbished classic car. Beautiful but I can't do it.
we do a 60% whole rye with 40% strong white, fennel and caraway, more scandi style, super yum :) Its dense-ish and moist and we do a small cross incision with scissors on top instead of slashing. Beautiful crust pattern on that bread though!
Hi, amber108.
I used 40% whole rye and 60% strong white and with the same resultat.
Thats ours, the inside tells all :)
Just gave it another try. Added a couple of grams of fresh yeast as well as sourdough so I could get it done in the evening after work and also added fennel seeds in addition to caraway:
I think it would be our German* Roggenmischbrot * it usually has Rye Sourdough Starter aswell as fresh yeast in it.
You done a great job.
I shall print the recipe out and bake it this week to go with your German Green bean soup. :)