Andrew of SpittoonExtra 03.11.2019 ** hosts the April edition of „Waiter, There’s Something In My…“. All (food) bloggers are called to bake bread. After eating lots of rolls and buns the last days we needed something savoury. I came across an enclosure from a magazine and decided to try the
Its a rye-mixed bread made with a rye sourdough. I’m not satisfied with the crumb, but the taste is great. If the bread is stale, cut into thick slices, toast, rub with garlic and sprinkle with olive oil. Serve with tomatoe cubes.
|-=========||REZKONV-Recipe – RezkonvSuite v1.4|
|Title:||Farmhouse Rye mixed bread (56/44)|
|Yield:||2 Breads à 900 grams|
|500||grams||Wheat flour type 550|
|300||grams||Rye flour type 1150 (medium rye)|
|800||grams||Ripe Sourdough from rye flour 1150, 145 %|
|modified recipe from:|
|Die 55 besten Gerichte aus ganz Europa|
|Edited *RK* 04/16/2007 by|
Add all the ingredients to the mixing bowl. In a spiral mixer, mix for 5 minutes on first speed, and 3 minutes on second.
Remove the dough from the bowl and form a ball. Clean and dry the bowl, give it a light rub inside with oil, return the dough to the bowl and turn dough until coated with oil. Cover with plastic wrap; set aside to rise at room temperature for about 1 hour, or until doubled.
Flour two bannetons. Turn out the dough onto a lightly floured surface. Divide the dough into two loaves, shape them long shapes, position seam-side up in the bannetons for a floured top, and cover them well with plastic wrap. Let the loaves proof until doubled in size, about 1 hour.
Preheat oven with baking-stone to 250 °C. When the loaves have doubled, do not push back when gently pressed with your finger but remain indented, they are ready to bake. Flip each one seam-side down onto the peel with parchment paper. With a serrated knife score them two times and then peel them on the hot stone.
Return heat to 200 °C and bake the loaves for 35 minutes or until internal temperature of 90 °C. Remove loaves from the oven and let them cool on a rack.
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That looks great! I love rye bread.
It never occurred to me to use a thermometer in bread. I often think I bake mine too long – especially when I lived in Andorra and had to adjust for altitude. Wonderful idea!
Since I made experiences with underbaked breads, I always use a simple thermometer for roasts to verify the internal temperature. In this case I had to bake the bread 15 minutes longer. The bread is done if the temperature reaches pork/poultry ;-).
A good, wholesome sounding recipe. Superb. Many thanks for taking part in Waiter
na, vielleicht back ich mir mein brot ab jetzt selber? nur wie komm ich an den sauerteig? muss mir wohl doch ein brotbackbuch kaufen ;-)
Selber machen oder ich schicke dir welchen ;-)