BBD #04 Bread & Spices: Spiced Peasant Loaf

breadbakingday #04 - spiced bread
 
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

Spiced Peasant Loaf 001 Spiced Peasant Loaf 002

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

Peasant Loaf 003

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: 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.

7 thoughts on “BBD #04 Bread & Spices: Spiced Peasant Loaf

  1. Nils (Gast)

    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*

    Antworten
  2. Nils (Gast)

    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.

    Antworten

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