Bauernbrot – Buckwheat

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Bauernbrot – Buckwheat
Categories: Bread, Sourdough, Buckwheat
Yield: 2 Round loaves

Bauernbrot - Buckwheat 001 Bauernbrot - Buckwheat 002

Ingredients

215 grams   Rye Sour 100 % Hydration
480 grams   Buckwheat flour
250 grams   All-purpose flour, approximately
1 pack   Dry yeast
360 ml   Hot water (48°C – 55°C)
2 teasp.   Salt
1 tablesp.   Caraway seeds
85 grams   Cup molasses, dark preferred
1 tablesp.   Salt mixed with 1/4 cup water

Source

978-0-7432-8709-8978-0-7432-8709-8* Bernard Clayton’s New Complete Book of Breads978-0-7432-8709-8*
ISBN 978-0-7432-8709-8

  Edited *RK* 03/17/2008 by
  Ulrike Westphal

Directions

A Sauerteig (starter) begins this Austrian peasant loaf which has the subtle, not-too-strong flavor of buckwheat. It is a moist bread that is excellent to serve at a buffet or tea. It is heavy, and tasty for a continental breakfast or to eat with cheese and slices of ham.

The loaf has a salty light-tan crust, but a slice reveals a dark brown interior

BAKING SHEET: 1 large baking sheet, greased or Teflon

PREPARATION 1 1/2 hours: In a large bowl blend together the buckwheat and white flours and set aside.

In a large mixing or mixer bowl dissolve the yeast in the hot water, and add 2 cups of the combined flour mixture. Beat with a wooden spoon or mixer flat beater until smooth; the mixture will have the consistency of a batterlike porridge.

Cover the bowl with plastic wrap and let stand for 1,5 h hours.

BY HAND OR MIXER: Stir down the dough with a spoon, then add 1h cup starter, the salt, caraway seeds, and molasses. Add the remaining flour, 1 cup at a time, 10 mins. until the ball of dough is roughly formed and pulls away from the sides of the bowl. Don’t force the dough to accept more of the flour than it needs to be firm-you don’t want a cannonball.

KNEADING: Turn the dough onto a floured work surface and knead with a strong 8 mins. push-turn-fold action, or with the dough hook in the electric mixer, 8 minutes. The dough should be firm enough to hold its shape in a round ball. Add more of the flour mixture if needed.

KNEADING 50 secs.: Leave the machine on for 50 seconds to knead. Turn off the machine, uncover, and dust the dough with flour before removing it from the bowl.

SHAPING 4 mins.: Divide the dough into equal parts and shape into round balls. Brush the loaves with water and place them on the baking sheet.

RISING 40 mins.: Cover the loaves with a length of wax paper and leave to rise for 40 minutes.

PREHEAT: Preheat the oven to 175°C 15 minutes before baking.

BAKING 175°C, 40 mins.: Bake the loaves in the oven for 10 minutes. Open the oven door andquickly brush them with the salt water. Bake for 30 minutes longer, brushing them with salt water every 10 minutes. Test the loaves for doneness by inserting a wooden toothpick in the center of the loaf. If it comes out dry and clean, the loaf is done.

FINAL STEP: Remove the bread from the oven and place on a metal rack to cool.

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