Bakinghistory chose Bread & Spices for the 4 th round of Bread Baking Day. In the South of Germany some breads are seasoned with Bavarian style bread spice, containing coriander, caraway, fennel and aniseed or Franconian style breadspice, mixture of caraway and coriander. The breadspice of South Tyrol a German speaking part of Italy is “Brotklee” =Blue-white clover, Blue-white trigonella, Blue fenugreek, Sweet trefoil, Curd herb, Blue melilot. You need this for “Vinschgauer Fladen”, flat bread with sourdough. I have already baked a Franconian Loaf and “Vinschgauer Fladen“, which are also common in our neighbouring country Austria. My gentlemen said, they where too spicy. The spices didn’t agree with the topping.
For the
Spiced Peasant Loaf
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I used only a half teaspoon of a mixture of pepper, coriander seeds and fennel. Just a hint of spices in the bread, which goes well with all hearty toppings. The three gentlemen liked it.
| -========= | REZKONV-Recipe – RezkonvSuite v1.4 |
| Title: | Spiced Peasant Loaf |
| Categories: | Bread, Sourdough |
| Yield: | 1 Loaf |
Ingredients
| 750 | grams | Sourdough from light rye (100 % Hydration and | |
| — ripe) | |||
| 500 | grams | Light rye, Roggenmehl 997 | |
| 200 | grams | Whole wheat flour | |
| 14 | grams | Salt | |
| 1/2 | teasp. | TV-mixture 09.08.2023 **: pepper, coriander, fennel | |
| 350 | ml | Water, about |
Source
| modified recipe from: www.chefkoch.de |
| Edited *RK* 11/03/2007 by | |
| Ulrike Westphal |
Directions
Knead sourdough with the flours and water about 5 minutes in the bowl of the spiral mixer. Cover and let stand in the oven for about 30 minutes with the bulbs on.
Now add salt and spiced and knead with enough light rye. Form a round and give into a heavily floured banneton. Put banneton into a plastic bag and proof for 2 to 3 hours at a warm place. If the dough from cracks about 2 mm deep it is ready to bake.
Preheat the oven with a baking stone early enough to 240 °C/ 464 °F
Dust an a peel with rice flour and upturn the loaf on to this and slide onto the baking stone. Spray the top of the loaf with water, and bake for 50 – 60 minutes. Lower the temperature to 200 °C/392 °F. Cool it completely on the wire rack, about several hours, before slicing.
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Return to Baking History December 4th, 2007 to read the round-up.
more recipes and entries in English
** 09.08.2023 https://www.schuhbeck.de/products/tv-gewurz-mischung?_pos=1&_sid=4d7e01aef&_ss=r nicht mehr verfügbar
Ulrike, thank you for this beautiful contribution to BBD #04!
BeansandCaviar
Welcome to the Daring Bakers!
Pfeffer im Brot
Fein, sieht sehr lecker aus. Daß man Pfeffer ins Brot geben kann, kenne ich aus einer Uraltsendung der Hobbythek. Irgendwann in den 80ern haben die dort wohl schon mal Brot mit Sauerteig gebacken (inklusive andienlicher Angabe von Bezugsquellen für Roggenmehl…)
Es ja so viel nachzubacken…*ächz*
REPLY:
Benötigst du denn noch Bezugsquellen. Bist du hiermit nicht zufrieden?
Bin versorgt
Fand’s nur lustig, daß man damals noch Bezugsquellen für Roggenmehl angeben mußte. Gutes Roggenmehl gibt es zumindest hier in Westfalen in fast jedem Supermarkt.
Die Adler-Mühle ist aber wirklich besonders gut.
bbd #04 roundup
Hi Ulrike, the bbd#04 roundup is now online. Thanks again for your entry!
manuela
Very pretty loaf. The combination of spices sounds delicious!